Lemon and Yogurt Cake
This light lemon and yogurt cake is a delightful springtime treat. It's not only light and airy but has the subtle flavors of fresh lemons and a dusting of powdered sugar on top of each slice.
Servings: 12 slices
Calories: 341kcal
Ingredients
- 1 ¾ cup granulated sugar
- ¾ cup vegetable oil
- 2 eggs
- 3 teaspoon lemon juice
- ¼ cup lemon zest approximately the zest of 2 large lemons
- 1 cup Greek yogurt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350ºF and grease and dust the bottom and sides of a 9 inch springform pan or cake pan with flour.
- Zest 2 large lemons and extract the juice from them. Measure out the zest and juice and place them in a large bowl.
- Mix in the granulated sugar, eggs, and oil and stir until well combined.
- In the same bowl, mix in the all-purpose flour, baking powder, salt, and lastly the Greek Yogurt.
- Stir until all ingredients are moistened.
- Spoon the mixture evenly into the prepared cake pan or springform pan. The cake batter will be very thick.
- Bake for 50-55 minutes in the preheated oven. Check the center of the cake with a toothpick to make sure the toothpick comes out clean before removing it from the oven.
- Allow the cake to cool for about 20 minutes before removing the cake from the pan.
- Cool completely before dusting the cake with powdered sugar.
Notes
A lemon juicer and lemon zester will help get the most out of your lemons.
Greasing and flouring the sides and bottom of the pan will help when releasing the cake.
Nutrition
Serving: 1slice | Calories: 341kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 220mg | Potassium: 61mg | Fiber: 1g | Sugar: 32g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
