Ingredients
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2½ cups all purpose flour, plus a little extra for dusting
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1 teaspoon kosher salt
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ pound (2 sticks) unsalted butter, at room temperature
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3 cups sugar
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⅓ cup fresh squeezed lemon juice, plus 2 tbls for glaze
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3 tablespoons grated lemon zest
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4 large eggs, at room temperature
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½ teaspoon pure vanilla extract
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1 cup strained Greek Yogurt (we used Fage)
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1 cup confectioner’s sugar (for glaze)
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Some water (for glaze)
Summary
Joanna was looking at recipes for a Lemon cake. She loves Lemon cake (Lemon Loaf, Lemon Poppy muffins…you get the picture, she’s a lemon fan). She came across a few that she liked. Most had buttermilk or milk in the recipe so she thought why not replace it with Greek yogurt! Well the results were fantastic!
Steps
1
Done
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For the Cake:Preheat the oven to 350°F. |
2
Done
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In a bowl, mix together flour, salt, baking soda, and baking powder. Set aside. |
3
Done
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Grease and flour a Bundt or fluted cake pan. |
4
Done
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Cream the butter and 2 cups granulated sugar with an electric mixer, until light and fluffy, about 5 minutes. Beat in 1/3 cup lemon juice and lemon zest. Add the eggs one at a time. Add the vanilla. |
5
Done
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Add half the flour mixture; mix on low speed or by hand until just combined. Add the yogurt, mix a little until just combined, and then add the remaining flour. Mix again until just combined. Do not over mix. |
6
Done
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Pour batter into prepared Bundt pan. Distribute evenly. Bang the pan to get it to settle evenly. |
7
Done
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Bake for 45 minutes to 1 hour, or until a cake tester inserted near the middle comes out clean. Let cake cool for 30 minutes. |
8
Done
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For the Glaze:In a bowl, whisk together confectioner’s sugar and 2 tablespoons lemon juice until smooth. Add a little water until you get drizzle consistency. |
9
Done
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Drizzle glaze over cake and serve. |