- 2 ½ cups of all purpose flour
- 2 ½ tsp. of baking powder
- ½ tsp. of table salt
- ½ cup of unsalted butter, room temperature
- 1 ¾ cups of granulated sugar
- 4 large eggs, room temperature
- ½ cup of greek yogurt
- 1 tsp vanilla extract
- Zest of 6 lemons (approximately ¼ cup)
- Juice of 6 lemons (approximately ½ cup)
- 1 ¼ cup of milk
- ¼ cup of limonc”hello” (optional)
- 2 ½ cups of confectioner’s sugar
- Remainder of lemon juice (¼ cup)
- ½ tsp of salt.
1. Preheat oven to 350F degrees.
2. Grease and flour your bundt pan.
3. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
4.In a large bowl, beat butter and sugar together. Beat on medium speed until the mixture is fluffy and doubled in sized, approximately 5 minutes.
5. Add eggs one at a time to the mixture.
6. Add yogurt, vanilla extract, lemon zest and half of the lemon juice (¼ cup)
7. Beginning and ended with flour, add flour (divided into thirds) and milk (divided into halves) to the mixture until batter is smooth and all ingredients are together.
8. Transfer batter to the cake pan and smooth batter until even in the pan.
9. Hit cake pan onto the counter a few times to knock out air bubbles.
10. Bake cake for approximately 45-50 minutes until toothpick or cake tester comes out clean.
11. Place cake onto cake rack and poke cake all over using same toothpick or cake tester. (optional)
12. Pour limonc”hello” slowly onto cake and allow cake to cool completely.
13. Invert cake onto cake plate or board.
14. Pour glaze onto cake.
15. Decorate with candied lemon slices, devour and enjoy!
Candied Lemon Slices
- ¼ cup sugar
- ¼ cup of water
- 1 lemon
1. Slice lemon into 1/8 inch thin round slices, using very sharp knife and set aside.
2. In a large skillet, mix together sugar and water on medium heat and bring to a boil.
3. Once the sugar has dissolved, turn heat down to medium low- low heat.
4. Add the lemon slices in a single layer and simmer for about 15-20 minutes, remember to turn over lemons once using tongs or spatula.
5. Lemons are done when they are translucent and syrup is thick and sticks to lemons.
6. Place lemons on parchment paper and them to cool completely.