Lemon Bundt Cake - cooking recipe

Ingredients

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

Preparation

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