*This lemon yogurt cake recipe brings a burst of citrusy brightness to any table, blending the tangy depth of yogurt with the zesty kick of fresh lemon. Perfect for a cozy afternoon tea or a light dessert, its tender, moist texture makes every bite a delight. As Food & Wine reports, this cake is easy to prepare with pantry staples, and is a go-to for both novice bakers and seasoned pros.
Ingredients:
- 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups sugar
- 1 cup plain whole-milk yogurt
- 3 large eggs, lightly beaten
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
Directions:
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- Preheat the oven to 350°F. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt.
- In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice, and vanilla.
- Gradually beat in the dry ingredients until blended.
- Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean.
- Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.
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