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!
A fantastic dessert recipe that's on the "healthier" side!
Serves: 12 | Difficulty: Easy
Ingredients:
- 2½ cups all purpose flour, plus a little extra for dusting
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ pound (2 sticks) unsalted butter, at room temperature
- 3 cups sugar
- ⅓ cup fresh squeezed lemon juice, plus 2 tbls for glaze
- 3 tablespoons grated lemon zest
- 4 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup strained Greek Yogurt (we used Fage)
- 1 cup confectioner’s sugar (for glaze)
- Some water (for glaze)
Steps:
For the cake:
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Preheat the oven to 350°F.
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In a bowl, mix together flour, salt, baking soda, and baking powder. Set aside.
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Grease and flour a Bundt or fluted cake pan.
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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.
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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.
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Pour batter into prepared Bundt pan. Distribute evenly. Bang the pan to get it to settle evenly.
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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.
For the glaze:
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In a bowl, whisk together confectioner’s sugar and 2 tablespoons lemon juice until smooth. Add a little water until you get drizzle consistency.
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Drizzle glaze over cake and serve.