Ingredients
Units
Scale
For the cake:
- 1/2 cup butter, at room temperature
- 1 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- Zest of 1/2 lemon
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup Greek yogurt, sour cream, or buttermilk
For the crumbs:
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F. Lightly grease your bundt pan then line it with strips of parchment paper so you can more easily transfer the bundt to a cake plate. For this recipes, I served the bundt inverted.
- Prepare the crumb mixture first. Combine all the ingredients in a bowl and blend until a crumbly mixture forms. Cover and set aside.
- In the bowl of your mix master, beat together the butter, sugar, salt, vanilla and lemon zest.
- Add the eggs, beating well after each addition.
- Add the flour and baking soda to the batter until combined.
- Finally, add the yogurt and beat on low speed until well-blended.
- Spread the batter evenly into the prepared bundt pan. Sprinkle with 1/2 the crumb mixture.
- Bake for 30 minutes then, quickly sprinkle the remaining crumbs. Return the cake to the oven and bake for an additional 15 minutes or until the cake tester comes out clean..
- Remove the cake from the oven and transfer to a cooling rack to cool completely.
- Once the cake is ready, carefully loosen the sides and center from the pan, then gently lift it out of the pan from the parchment strips.
- Dust with confectioners' sugar and serve!
Notes
**Cake Base adapted from King Arthur
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
