Made using our Blueberry Muffin Mix, this is super-moist treat is loaded with fresh lemon flavor! As always, easy assembly and warm from the oven in under an hour. YUM!
LEMON-YOGURT BRUNCH CAKE
Yield: One 9-10” bundt (approx. 8 servings)
Ingredients:
1 package Carolyn’s Farm Kitchen Blueberry Muffin Mix
2 large eggs
½ c. vegetable oil
2/3 cup plain yogurt (full fat works best)
Juice and zest of 2 large lemons
Preheat oven to 350 and grease a 9-10” bundt pan. In a medium bowl whisk together the eggs, vegetable oil, yogurt, lemon juice and zest until well combined. Add the baking mix and stir with a spatula just until wet and dry ingredients are combined. Spread the batter evenly into prepared pan and bake for 35-40 minutes, or just until no longer wet in the center when tested with a paring knife. Remove from the oven and cool completely before turning out onto a large plate or platter. The cake can be finished with a lemon glaze (see below) or dusted with confectioners’ sugar just before serving.
Lemon Glaze:
1 c. confectioner’s sugar
Zest and juice of ½-1 lemon
Combine confectioner’s sugar with 2-3 Tbl. fresh lemon juice in a small bowl, stirring until smooth and a thick drizzle (honey) consistency. Use a spoon to drizzle the icing over the bundt cake in a striped pattern, and garnish with extra grated lemon zest on top before allowing icing to set completely.
