This lemon Bundt cake combines lemon cake mix, lemon Greek yogurt, and water, then finishes with a lemon-vanilla glaze. Cool the cake completely before glazing.
Cake Ingredients
- 1 box lemon cake mix, 15.25 ounces
- 5.3 ounces lemon Greek yogurt
- 1 cup water
- Cooking spray or grease, for the pan
Vanilla Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the inside of a Bundt pan.
- Mix the cake mix, lemon yogurt, and water in a bowl until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake to room temperature on a wire rack, then turn it out onto a serving plate.
- Whisk the powdered sugar, milk, lemon juice, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and cut into 12 slices.
