Lemony Yogurt Cake


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

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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