Yogurt Lemon Cake
- 1 cup sugar
- 1 Tablespoon grated lemon zest
- 1/2 cup unsalted butter softened
- 3 Large eggs
- 1 cup Greek yogurt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 3 Tablespoons unsalted butter
- Juice from 1 lemon
- grated zest for the top optional
Preheat oven to 350F. Lightly oil cake form.
With an electrical mixer beat 1/2 cup softened butter, 1 Tablespoon of lemon zest and 1 cup of sugar.
Add in 3 Large eggs beat for 1 minutes, and 1 cup Greek yogurt. Beat until smooth and pale.
Turn mixer to the lowest speed.
Sift dry ingredients together: 2 cups flour, 2 teaspoon baking powder, and 1/4 teaspoon salt. Add to the mixing bowl.
Incorporate all together.
Transfer into prepared cake form.
Bake for 40-45 minutes, or until inserted toothpick comes out clean. Cool down completely.
Slice cake in half.
Melt 3 Tablespoons unsalted butter in a pan or microwave.
Mix together 2 cups of powdered sugar, 3 Tbsp unsalted melted butter, and juice from 1 lemon.
Spread on bottom slice of cake, place the top half on top.
Spread the rest of the cream all over the cake.
Decorate with lemon zest (optional) .
Calories: 509kcal | Carbohydrates: 81g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 109mg | Potassium: 208mg | Sugar: 55g | Vitamin A: 11.5% | Vitamin C: 8.3% | Calcium: 8.9% | Iron: 10.1%