Meyer Lemon Yogurt Cake Recipe

Name: Meyer Lemon Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 cups Butter, Softened; 1 cup Nonfat Vanilla Greek Yogurt; 3/4 cups Brown Sugar; 1 teaspoon Vanilla; 3 Eggs; 1 Tablespoon Lemon Juice; FOR THE GLAZE:; 1 Tablespoon Lemon Juice; 1 teaspoon Lemon Zest; 1 cup Powdered Sugar

Servings: persons

1 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 cups Butter, Softened
1 cup Nonfat Vanilla Greek Yogurt
3/4 cups Brown Sugar
1 teaspoon Vanilla
3 Eggs
1 Tablespoon Lemon Juice
FOR THE GLAZE:
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 cup Powdered Sugar

1
Preheat oven to 325u00b0F. Spray a 9x5x3-inch loaf pan with cooking spray and set aside.
2
Combine whole wheat flour, flour, baking powder, and baking soda; set aside.
3
In a mixing bowl beat butter with an electric mixer on high speed for 30 seconds. Add in yogurt and cream until well blended. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, and then add lemon juice.
4
Add flour mixture, beating on low to medium speed until combined. Mix just until incorporated.
5
Pour batter into prepared pan. Bake for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool completely before glazing.
6
For the glaze:
7
In a bowl simple combine lemon juice, lemon zest, and powdered sugar. Stir until well combined and mixture reaches drizzling consistency. Taste and adjust as needed. Drizzle over cooled cake and enjoy!

711

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 1/2 cups All-purpose Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Meyer 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.

Meyer Lemon Yogurt Cake

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