Lemon Yogurt Cake


Lemon Yogurt Cake


  • 3 c. cake flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 6 eggs
  • 2 c. sugar
  • 1 c. butter softened
  • 2 tsp. grated lemon zest
  • 2 T. lemon juice
  • 1 c. plain yogurt


  • Preheat oven to 350 degrees. Grease a 10" tube pan or bundt cake pan. Sift the flour, baking soda and salt together. Set mixture aside.
  • Separate the eggs.
  • In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 c. sugar, beating until stiff glossy peaks form. Set aside.
  • Cream the butter, 1 1/2 c. sugar, egg yolks, lemon zest and lemon juice together until fluffy. Add the flour mixture alternately with the yogurt to the egg yolk mixture., Mix until thoroughly combined. Gently fold in the egg whites. Pour the batter into the pan. Bake for 50 - 60 minutes. Rest for 10 minutes then remove from the pan. Cool on a rack.

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