Lemony Yogurt Cake


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