Lemony Yogurt Cake


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