Cooking Is A Science & I’m No Scientist, S1E13: “Say hello — or goodbye — to this bittersweet Bundt Cake!” [VIDEO]

It’s time to close the books on another year of high school, and the experience can be dreadfully bittersweet. Moreover, it’s time to bid farewell to the program in this — the 13th & final — episode of the show.

Luckily, saying goodbye can be a little less painful with a delicious, bittersweet lemon Bundt cake.

Lemon Bundt Cake

Easy, flavorful summer treats. Makes 1 Bundt cake or 6 mini Bundt cakes*


For cake:

  • 1.75 C Flour
  • ¼ C Cornstarch
  • 1 t Baking powder
  • ⅛ t Salt
  • 6 T Softened butter
  • 1.75 C Sugar
  • 2 Eggs
  • 4 Oz Cream cheese
  • 1/4 C Vegetable oil
  • 2 T Yogurt
  • 2 T Grated Lemon zest
  • 1 t Vanilla 
  • 1/2 C Milk

For glaze:

  • 1 3/4 C Powdered sugar
  • 1/4 C Lemon juice
  • 1 t Melted butter


  1. Preheat the oven at 350°. Thoroughly grease a bundt cake pan.
  2. In a small bowl, sift the flour, cornstarch, baking powder, and salt together. Set aside.
  3. In a large bowl or stand mixer, cream butter and sugar together until light and fluffy. Add cream cheese and mix until well blended.
  4. Add eggs one at a time, beating the first egg on low until combined and then adding the next.
  5. Mix in lemon zest, vanilla, oil, and yogurt.
  6. Alternate between adding the flour mixture and the milk, mixing well in between. 
  7. Pour batter into the prepared pan and then tap on the outside a few times to reduce air bubbles.
  8. Bake the cake for about 40 minutes. Check the cake throughout cooking time using the toothpick test, if a toothpick is inserted and has no batter on it once it’s removed then the cake is done.
  9. Once removed from the oven, allow the cake to cool for a few minutes before flipping it onto a wire rack.
  10. For the glaze, combine all the ingredients in a liquid measuring cup and microwave for 45 seconds. Whisk until smooth. Once cooled, pour the glaze over the cake.

*Note: This recipe can also be used to make 6 mini Bundt cakes. Cooking time will be reduced to about 30 minutes.

Rebecca Anderson is a culinary enthusiast for Oswego East High School’s online news magazine the Howl

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