Glazed Lemon Bundt Cake

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Ingredients
Cake
  • 1/3 c . vegetable oil
  • 1 c ½ . granulated sugar
  • 1/4 c . fresh lemon juice
  • 1 tsp . lemon zest
  • 3 large eggs
  • 1/4 c . plain nonfat Greek yogurt
  • 3/4 c . skim milk
  • 3 c . all-purpose flour
  • 1 tsp . baking powder
  • 1/2 tsp . baking soda
  • 1/2 tsp . salt

Glaze
  • 1 c . powdered sugar
  • 1 T ½ . fresh lemon juice
  • 1-2 T . skim milk
  • Lemon zest

Instructions
  1. Preheat oven to 350 F. Grease and flour a 12-inch bundt pan. You can also use a nonstick spray with flour.
  2. In a large bowl, beat together vegetable oil and sugar.
  3. Mix in lemon juice and lemon zest.
  4. Add eggs one at a time, and beat until well-combined.
  5. Mix in yogurt and milk until well-combined.
  6. Add flour, baking powder, baking soda, and salt; stir in until combined.
  7. Pour batter into pan.
  8. Bake for 40-50 minutes, or until a toothpick comes out clean.
  9. Let cool in pan 10 minutes.
  10. Run a thin knife around the edge, and invert cake onto wire cooling rack.
  11. Let cool to room temperature.
  12. To make the glaze, stir together powdered sugar, lemon juice, and enough milk to make a pourable glaze.
  13. Drizzle over cooled cake, and top with lemon zest and berries if desired.