Greek Yogurt Lemon Cake



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:

  1. Preheat the oven to 350°F.

  2. In a bowl, mix together flour, salt, baking soda, and baking powder. Set aside.

  3. Grease and flour a Bundt or fluted cake pan.

  4. 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.

  5. 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.

  6. Pour batter into prepared Bundt pan. Distribute evenly. Bang the pan to get it to settle evenly.

  7. 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:

  1. In a bowl, whisk together confectioner’s sugar and 2 tablespoons lemon juice until smooth. Add a little water until you get drizzle consistency.

  2. Drizzle glaze over cake and serve.