Lemon Bundt Cake with Blood Orange Greek Yogurt Glaze

Is there anything more fragrant and wonderful than lemon cake warm from the oven?

That sweet, citrusy scent that fills the entire house as it bakes in the oven is nothing short of intoxicating.

A simple lemon cake is one of my favourite recipes to make at the tail end of winter. Not only because citrus is in season, but because the bright colour and the fresh aroma always gets me day dreaming about spring…

I don’t know about you, but I am ready for Spring – and I am ready for a thick slice of lemon cake.

To be completely honest, my instructions tell you to allow the cake to allow the cake to “cool completely before glazing”, but I myself break this rule almost every time.

Rarely can I muster the self control not to eat this cake warm from the oven. In fact eating this cake warm, might be my favourite way to enjoy it…

The glaze gets all melty around the crisp golden edges of the cake, and when you stick your fork into the spongy center the lemony scent wafts out at you… it’s downright irresistible.

This cake was a bit of a one off, because I had been gifted a variety of wonderful citrus from a friend, so I had both lemons and blood oranges on hand. I was craving the tangy punch of lemon and cake, while simultaneously dying to have a bright pink colour from that of blood oranges. So I thought… this was a best of both worlds situation.

Now this cake could just as easily be made using just lemons or just oranges, but I actually fell in love with the flavour combination in the end. So I thought I would share it with you all despite the randomness of it all.

So here is the recipe lovelies. I hope you enjoy.

Lemon Bundt Cake with Blood Orange Greek Yogurt Glaze

Things you need…

Lemon Cake
1/2 cup butter, softened
1 cup granulated sugar
2 tbsp lemon zest
1 tsp vanilla
2 eggs, room temp
1 cup sour cream (preferably full fat)
1 tbsp lemon juice
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Blood Orange Yogurt Glaze
2 tbsp blood orange juice (or lemon juice)
2 tbsp greek yogurt
1 cup icing sugar

How to make…

Preheat oven to 350F degrees and grease a 6 inch mini bundt pan with butter, and dust with flour. Set aside.

In a small bowl, whisk together the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer, cream together the butter, sugar and lemon zest. Beat until pale and fluffy – about 5 minutes. Add in eggs one at a time, scraping down the sides of the bowl in between each addition. Add in the vanilla extract and beat until fluffy – about 1 minute.

In a liquid measuring cup, mix together the sour cream with the lemon juice.

Add ½ of the dry ingredients to the mixer, and beat on low until just combined. Add in the sour cream mixture and beat on low until just combined. Scrape down the sides of your bowl. Add in the remaining flour mixture and beat on low until the batter is just smooth.

Scoop batter into prepared bundt pan and use a spatula to spread the batter to the edges of the pan.

Bake for 40-45 minutes, or until the top is golden brown and the center of the cake is set – it should spring back to a light touch.

Remove from the oven and allow to cool for 30 minutes in the pan before turning the cake out onto a cooling rack to cool completely before glazing.

Meanwhile whisk together all the ingredients for your glaze until smooth and creamy. If your glaze is too runny, add in more powdered sugar 2 tbsp at a time until it is a creamy, smooth white consistency.

Pour the glaze over top of the cake. Slice and enjoy!