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We Love Lemon Yogurt Bundt Cake

  • Ready in: 60+ minutes
  • Categories: Desserts
  • Submitted by: Terry Hope Romero
We Love Lemon Yogurt Bundt Cake


  • Two 6oz containers (about 1 1/4 c.) lemon WholeSoy yogurt
  • 2/3 vanilla almond milk or soy milk
  • 1 c. plus 2 Tbs. sugar
  • 1/3 c. canola oil
  • 1 Tbs. lime juice
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1 tsp. grated lime zest
  • 2 c. unbleached all purpose flour
  • 1 Tbs. tapioca flour or cornstarch
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt


Preheat oven to 325 degrees, spray a 12 c. Bundt cake pan with no-stick cooking spray.

In a mixing bowl, whisk together soy yogurt, almond milk, sugar, canola oil, vanilla extract, lemon and lime zest. In a separate mixing bowl sift together flour, tapioca flour, baking powder, baking soda and salt.

Form a well in the center of the dry ingredients and pour in yogurt mixture. Use an electric hand mixer and beat for 1 ½ to 2 minutes maximum until a thick smooth batter forms. Do not overmix.

Pour into prepared Bundt pan and bake for 55-60 minutes until a toothpick inserted into the center comes out mostly clean, a few moist crumbs is fine.

Remove and cool for 10 minutes, then place a plate on top of the cake and flip the pan over. Tap the pan a few times and carefully remove: allow cake to cool an additional 40 minutes before slicing. Enjoy!

Store in a tightly covered container.

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