Aug 15, 2010

This comfort-producing sweet and tangy cake can now be enjoyed in individual portions, thanks to Jane's Sweets and Baking Journal.

Source: Jane's Sweets and Baking Journal

Lemon Yogurt Bundt Cake with Limoncello Glaze

Credit: Jane's Sweets & Baking Journal

FROM THE RECIPE:

Ultra moist and very tender, this cake falls on the texture spectrum somewhere between a butter cake and a soft pound cake. You can make these as 12 mini-bundts, or as one large full-size bundt if you're in big cake mood.

Get the Recipe from Jane's Sweets and Baking Journal

Ratings & Reviews (2)

by LIZ2 on 2012-02-09

This lemon yogurt recipe is by far the worst recipe I've tried. It was heavy and you co ardly taste the lemon from the cale in spite of the limencello and lemon zest it required. the glaze was lacking as well...No need to use expensive ingredients to get a lony taste. Stick with lemon juice and zest and to highlight the lemon tanginess, use the sour cream. for
Ighter cake, stick with 2% buttermilk as the orinal recipe from CIA book indicates. What a waste of limeoncello, Greek yogurt and lemons - which by the wa are not cheap!

by WENDROJ on 2012-08-23

I am thinking about making the "Lemon Yogurt Mini-Bundt Cakes with Limoncello Glaze". I live in the higher altitude of Denver, Colorado. Are there any special baking measures or precautions I should take when baking this cake?

Thank you
Wendy
wendroj@aol.com

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