Lemon Yogurt Cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
A delicious cake made with fresh lemon juice and organic yogurt that works well for breakfast or brunch.
For the cake:
  • 1¾ c. flour
  • 2 t. baking powder
  • 1 t. salt
  • 1 c. Stonyfield Organic plain yogurt
  • 1 c. sugar
  • 3 eggs
  • 1 stick butter, softened
  • 1 t. vanilla
  • 1 vanilla bean
  • ⅓ c. lemon juice
For the glaze and decoration:
  • ½ c. powdered sugar
  • 1-2 T. fresh lemon juice
  • 3 T. clear sanding sugar
  • 1-2 T. pastel sprinkles
  1. Preheat the oven to 350 degrees.
  2. Place an 8 inch round Silpat in the bottom of an 8 inch cake pan. Set aside.
  3. In a medium bowl combine the flour, baking powder, and salt. Mix well.
  4. In a large bowl combine the yogurt and sugar. Add in the eggs and mix until well combined.
  5. Add the butter to yogurt mixture and use a mixer on medium speed to beat until smooth.
  6. Add in the vanilla and scrape the inside of the vanilla bean into the yogurt mixture. Mix until combined.
  7. Stir in the lemon juice.
  8. Add the flour mixture to the yogurt mixture and mix until just combined.
  9. Pour into the prepared pan and bake for 30-35 minutes or until the cake is baked all the way through. Remove from oven and cool 15 minutes. Remove from pan and cool completely on a wire rack.
  10. To make the glaze whisk together the powdered sugar and lemon juice. Drizzle over top of the cooled cake.
  11. Quickly sprinkle with the sanding sugar and pastel sprinkles.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/lemon-vanilla-yogurt-cake-easterbrunchweek/