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Lemon Yogurt Cake
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Description
A very subtle lemon flavor comes through in this cake, and as a whole, nothing is at all overpowering. It’s the perfect, simple lemon cake that can be served anywhere.
Ingredients
- 2-½ cups All-purpose, Unbleached Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 stick Unsalted Butter, Room Temperature
- 2 cups Sugar
- 1 cup Vanilla Or Plain Yogurt
- 3 whole Eggs, Lightly Beaten
- 1 Tablespoon Finely Grated Lemon Zest
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 teaspoon Vanilla
- Confectioners Sugar, For Dusting
Preparation
Preheat the oven to 350° F. Butter and flour a 13×9-inch-baking pan.
In a bowl, whisk the flour with the baking soda and salt. Set aside.
In a separate 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 ingredients until blended.
Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted into the center comes out clean.
Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely.
Dust with confectioners’ sugar before serving
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