Lemon Yogurt Cake – a delicious recipe with Flour, Baking Powder, Salt, +, Lemons, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, rub together sugar and lemon zest (do this first, let the flavors marinate).
2
Pre-heat oven to 350u00b0F (180u00b0C). Butter or oil a 9-inch cake pan, and line the bottom with parchment paper.
3
In another bowl, mix flour, baking powder and salt together.
4
Whisk together eggs and sugar until smooth.
5
Whisk in vegetable oil, lemon extract until smooth, then whisk in Greek yogurt until well blended.
6
Whisk in dry ingredients until incorporated, try to smooth out all the lumps. Do not overmix.
7
Pour batter into prepared cake pan, and bake for 37 minutes or until a toothpick inserted into the center of the cake comes out clean. I suggest start checking your cake at the 30 minutes mark.
8
Let the cake cool completely. Then run a knife along the outside of the cake, and flip on to a plate.
658
kcal
Calories
40
g
Fat
61
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup All Purpose Flour, 2 tsp Baking Powder, 1/4 tsp Table Salt, 2/3 cup + 1 tbsp Sugar, and more.
Yes, Lemon Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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