lemon yogurt cake
Print Recipe

Yogurt Lemon Cake

Servings: 8
Calories: 509kcal

Ingredients

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

Lemon Cream:

  • 2 cups powdered sugar
  • 3 Tablespoons unsalted butter
  • Juice from 1 lemon
  • grated zest for the top optional

Instructions

  • 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.

Lemon Cream:

  • 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) .

Nutrition

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%