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Lemon Yogurt Cake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 10
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at
room temperature
2 cups sugar
1 cup plain whole-milk yogurt
3 large eggs, lightly beaten
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting


1. Preheat the oven to 350°. Butter and flour a
9-inch by 2-inch round 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 ingredients until blended.

2. Scrape the batter into the prepared pan and
bake for about 45 minutes, or until golden
brown and a cake tester inserted in the center
of the cake 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.

Serve with sliced pears tossed in a little lemon juice.

Makes: 1 round 9-inch by 2-inch cake

Source: Diana Baker Woodall
Date: February 2, 2002


Reviewer: Lin
It's a tad too sweet even though I reduced the sugar to 1.5 cups. Nonetheless, it tastes good!


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