Lemon Bundt Cake

• Cake
• 1 cup low-fat plain yogurt
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 eggs
• 2 3/4 cups cake flour
• Lemon Syrup
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1/4 cup water
• Glaze
• 1 cup confectioners' sugar
• 4 -5 teaspoons milk

1. Preheat oven to 350.
2. Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
3. Cake:
4. Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
5. In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
6. Beat in eggs, one at a time, until blended.
7. On low speed, beat in yogurt mixture.
8. Beat in flour until just blended.
9. Pour into prepared pan.
10. Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
11. Cool in pan on a wire rack 12 minutes.
12. Inverting on rack and remove pan.
13. Syrup:
14. While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
15. Reduce heat and simmer, uncovered, 12 minutes or until thickened.
16. Brush over warm cake and let cool.
17. Glaze:
18. Mix confectioner's sugar and just enough milk until smooth.
19. Spoon over cooled cake.
20. Let stand until glaze sets.

cake, lowfat plain yogurt, lemon zest, lemon juice, vanilla, unsalted butter, sugar, baking powder, baking soda, eggs, cake flour, lemon syrup, lemon juice, sugar, water, sugar, milk

Taken from www.food.com/recipe/lemon-bundt-cake-330750 (may not work)