Lemony Yogurt Cake


  • 1 tablespoon(s) fresh lemon juice
  • 0.5 teaspoon(s) pure vanilla extract
  • 0.25 teaspoon(s) salt
  • 2.5 cup(s) all-purpose flour
  • Confectioners' sugar
  • 1 tablespoon(s) finely grated lemon zest
  • 1 cup(s) plain whole-milk yogurt
  • + 4 more ingredients
    • 2 cup(s) sugar
    • 3 large eggs
    • 0.5 teaspoon(s) baking soda
    • 1 stick(s) d butter

1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingred...

View full recipe at Food & Wine


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