Description
A moist and delicious lemon yogurt cake that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 cup whole milk plain Greek yogurt
- 3 eggs (lightly beaten)
- ½ cup unsalted butter (melted and slightly cooled)
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
Instructions
- Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (Optionally line with parchment paper for easier cake removal.)
- In a large bowl, stir together the yogurt, eggs, butter, sugar, and vanilla.
- Add the flour, baking powder, baking soda, and salt. Gently stir together.
- Stir in the lemon juice and zest.
- Pour batter into the prepared pan.
- Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Let cake cool completely then cut into wedges.
Notes
- This cake can be enjoyed on its own or served with a dusting of powdered sugar or a dollop of whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg