Lemon Yogurt Cake

11 ingredients
8 steps

Ingredients

  • 2-1/2 cups All-purpose, Unbleached Flour
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 1 stick Unsalted Butter, Room Temperature
  • 2 cups Sugar
  • 1 cup Vanilla Or Plain Yogurt
  • 3 whole Eggs, Lightly Beaten
  • 1 Tablespoon Finely Grated Lemon Zest
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 1 teaspoon Vanilla
  • Confectioners Sugar, For Dusting

Directions

  1. 1
    Preheat the oven to 350° F. Butter and flour a 13x9-inch-baking pan.
  2. 2
    In a bowl, whisk the flour with the baking soda and salt. Set aside.
  3. 3
    In a separate bowl, beat the butter with the sugar until smooth.
  4. 4
    Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla.
  5. 5
    Gradually beat in the dry ingredients until blended.
  6. 6
    Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted into the center comes out clean.
  7. 7
    Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely.
  8. 8
    Dust with confectioners' sugar before serving

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