Easy Lemon Yogurt Bundt Cake (Student Budget, 1-Bowl)

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Golden lemon yogurt Bundt cake with simple glaze on a cooling rack in a student kitchen, surrounded by lemons and a yogurt cup

Moist, zesty, and totally dorm-friendly—even if you’ve only got a whisk and a dream.

Estimated cost: under $5 (store brands; excludes basic pantry items)
Hands-on time: 15 minutes · Total: 1 hour 10 minutes
Servings: 12 slices

Quick vibe-check: this lemon yogurt Bundt cake uses one bowl, no mixer, and a 3-ingredient glaze you can whisk while the cake cools. It stays plush for days (thank you, yogurt + oil) and feels fancy enough for study group flexing, roommate birthdays, or a Sunday reset with iced coffee.

If you’re baking with just a microwave this week, you’ll love my Dorm-Friendly Microwave Mini Bundt Cake (5 Minutes, 1 Bowl, Ultra-Moist)

Why This Lemon Yogurt Bundt Cake Works

  • Yogurt = moisture + tang. It tenderizes the crumb and keeps the cake soft for days—amazing for make-ahead.
  • Oil, not butter. Oil stays liquid at room temp, so the cake feels extra moist without a mixer.
  • Lemon two ways. Zest for fragrance; juice for brightness.
  • 1 bowl + whisk. Less cleanup, more cake.

Ingredients (with Budget Swaps + DF/GF options)

Budget ingredients for lemon yogurt Bundt cake including flour, sugar, yogurt, oil, lemons, and eggs on a dorm table

Base Batter

  • 3 cups (390 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¾ cups (350 g) granulated sugar
  • 1 cup (240 ml) neutral oil (canola/vegetable)
  • 1 cup (240 g) plain yogurt (whole milk or low-fat; Greek or regular)
  • 4 large eggs, room temp
  • Zest of 2 lemons (about 2–3 tbsp packed)
  • ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 1 tsp vanilla extract

Student Budget Swaps

  • Use store-brand yogurt and oil.
  • If short on lemons, use ¼ cup bottled lemon juice + zest from 1 lemon.
  • No vanilla? Skip it; lemon carries the flavor.

Dairy-Free

  • Swap yogurt with unsweetened dairy-free yogurt (soy or coconut work best).

Gluten-Free

  • Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add 2 tbsp milk if batter seems extra thick.

1-Bowl Instructions (Precise Timing)

Thick lemon yogurt cake batter being poured evenly into a greased Bundt pan

You’ll need: 10–12 cup Bundt pan, whisk, rubber spatula, cooling rack.

  1. Prep (5 min). Heat oven to 350°F (175°C). Grease pan really well (see Pro Tips).
  2. Wet + sugar (2 min). In a large bowl, whisk sugar + oil until glossy.
  3. Add dairy + flavor (1 min). Whisk in yogurt, eggs, lemon juice, lemon zest, vanilla until smooth.
  4. Dry in (1 min). Sprinkle flour, baking powder, baking soda, salt over the bowl. Fold with a spatula until just combined—no dry streaks, no over-mixing.
  5. Bake (45–55 min). Pour into pan; bake until the top is springy and a toothpick in the center comes out with a few moist crumbs. If browning too fast at 40 min, tent lightly with foil.
  6. Cool (25–40 min total). Rest in pan 10–12 min, then turn out onto a rack. Cool completely before glazing.

Batter check: It should be thick-pourable. If it’s paste-thick, whisk in 1–2 tbsp milk.

3-Ingredient Lemon Glaze

Spoon drizzling shiny lemon glaze over a cooled Bundt cake
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Pinch salt (optional but balances sweetness)

Whisk to a drizzleable consistency; adjust with more sugar (thicker) or juice (thinner). Glaze the fully cooled cake in lazy zig-zags.

Craving a quicker, protein-packed dessert? Whip up my Protein Mug Cake between study sessions

Pro Tips: Moist, Release, and Storage

For extra moisture (bakery trick)

While cake is warm, poke holes with a skewer and brush on lemon simple syrup (¼ cup sugar + ¼ cup lemon juice, warmed to dissolve). Let it soak 10 minutes, then cool fully before glazing.

Foolproof pan release

  • Grease every nook with soft butter or nonstick baking spray with flour.
  • Dust with a spoonful of flour and tap out excess if using butter or regular spray.
  • Wait 10–12 minutes before unmolding; then loosen the edges with a thin silicone spatula.

For mornings when you need breakfast done in advance, batch a few jars of Overnight Oats (Base Recipe) alongside this cake:

King Arthur Baking—“How to prevent Bundt cakes from sticking”
https://www.kingarthurbaking.com/blog/2017/10/02/prevent-bundt-cakes-from-sticking

Storage & make-ahead

  • Room temp: Cover and keep 3–4 days; flavor peaks Day 2.
  • Freeze: Wrap slices individually; freeze up to 2 months. Thaw at room temp 30–60 minutes.
  • Re-fresh: 10 seconds in the microwave softens the crumb before serving.
Lemon Bundt cake partially wrapped in parchment for storing at room temperature

Variations & Add-Ins

  • Lemon-Blueberry: Fold 1–1½ cups blueberries (tossed in 1 tbsp flour) into the batter; bake 50–60 min.
  • Vanilla Bean: Swap lemon juice for milk; keep zest minimal and add scraped vanilla bean for a fragrant vanilla Bundt.
  • Oreo-Lemon Swirl: Stir in 1 cup crushed vanilla wafer or Oreo crumbs for texture and a cookies-and-cream vibe.
  • Protein Boost (mini Bundts): Replace ½ cup flour with vanilla whey protein; bake in mini Bundt molds at 330°F for 16–20 min.
  • Olive-Oil Citrus: Use light olive oil + mix of lemon and orange zest for Italian ciambella feels.
Ingredient Lemon Glaze 1 cup (120 g) powdered sugar 2-3 tbsp fresh lemon juice Pinch salt (optional but balances sweetness) Whisk to a drizzleable consistency; adjust with more sugar (thicker) or juice (thinner). Glaze the fully cooled cake in lazy zig-zags.

Easy Lemon Yogurt Bundt Cake (Student Budget, 1-Bowl)

360kcal
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Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes
Moist lemon yogurt Bundt cake on a student budget — 1 bowl, quick glaze, and cheap swaps. Perfect for dorm baking or first apartments.
Servings 12 slices
Course Dessert
Cuisine American

Ingredients

Cake Batter
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.75 cups sugar
  • 1 cup neutral oil canola or vegetable
  • 1 cup plain yogurt Greek or regular
  • 4 large eggs
  • 2 lemons, zested
  • 0.5 cup fresh lemon juice
  • 1 tsp vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice
  • Pinch of salt optional

Equipment

  • Bundt pan
  • Mixing bowl
  • Whisk
  • Cooling rack

Method

  1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
  2. In a large bowl, whisk sugar and oil until glossy. Add yogurt, eggs, lemon juice, zest, and vanilla. Whisk until smooth.
  3. Add flour, baking powder, baking soda, and salt. Fold just until combined.
  4. Pour batter into prepared pan. Bake 45–55 min, until golden and a toothpick comes out clean.
  5. Cool in pan for 10–12 min, then unmold onto rack to cool completely.
  6. Whisk glaze ingredients until smooth. Drizzle over cooled cake.

Nutrition

Calories360kcalCarbohydrates54gProtein5gFat14gSodium200mgSugar33g

Notes

Brush warm cake with lemon syrup (¼ cup sugar + ¼ cup juice) for extra moisture. Grease pan thoroughly, including the center tube, for easy release. Store airtight at room temp up to 4 days or freeze slices up to 2 months.

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No Bundt Pan? Easy Work-arounds

  • Tube-pan hack: Use a 9–10 inch round cake pan and place a ramekin or foil-wrapped can in the center to mimic the hole. Grease both thoroughly.
  • Loaf pans: Two 8×4-inch loaves; bake 35–45 min.
  • Muffins: 18–22 standard muffins; bake 16–20 min.
  • Dorm microwave “Baby Bundt”: Pour ½ cup batter into a microwave-safe silicone mini Bundt; microwave 60–90 seconds (50–70% power) until set.

FAQ (People Also Ask)

Can I substitute sour cream for yogurt?

Yes—use equal amounts of sour cream. Texture stays plush; flavor is slightly richer and less tangy.

Why did my Bundt cake stick to the pan?

Usually under-greasing, cooling too long (steam glues it), or an intricate pan. Grease thoroughly, flour if not using baking spray with flour, and unmold after 10–12 minutes—not fully cold.

How do I keep my lemon Bundt cake moist?

Use oil + yogurt, avoid over-baking (pull at 200–205°F in center if you have a thermometer), and brush with lemon syrup while warm. Store airtight once fully cool.

Can I bake this in an air fryer?

Yes with mini Bundt molds that fit your basket. Bake at 320–330°F for 14–18 min, checking early. Avoid a large single Bundt—it bakes unevenly in most air fryers.

Can I freeze a glazed Bundt cake?

Freeze un-glazed for best texture. Thaw wrapped at room temp, then glaze before serving. If already glazed, freeze slices on a tray first so the glaze sets, then wrap.

Do I need lemon extract?

No. Zest + fresh juice give clean lemon flavor. If you love extra punch, add ¼ tsp lemon extract—it’s powerful, so go light.

Can I use a cake mix and add yogurt?

Absolutely. Swap the water in a yellow or lemon box mix for plain yogurt (same volume) and use oil as directed. Bake in a Bundt pan for a quick bakery-style hack.

Conclusion

If your baking vibe is: fast, moist, lemony, and under $5, this lemon yogurt Bundt cake is about to be your default dessert for study nights and low-key celebrations. It’s 1 bowl, no mixer, and gloriously forgiving—plus the tangy glaze slaps every time.

Ready to keep the budget bakes rolling? Jump to the Dorm-Friendly Mug Bundt and build your personal dessert rotation. And if you want fresh student-budget recipes in your inbox each week, join our newsletter—we’ll send you new bakes, cheap swaps, and meal-prep ideas that actually fit your schedule.

No lemons on hand? Bake my cozy Amish Cinnamon Bread instead—simple, fragrant, and student-budget friendly:

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