Recipe: Lemon Yoghurt Cake

Hi bme,

I have a few other recipes for yoghurt cakes, you can get my email from betsy.

This one looks yummy, I'm going to make it myself too!

Lemon Yogurt Cake

Recipe given by Judith McKibben

2 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
16 tbl. roomtemperature sweet butter
3 cups granulated white sugar
5 large eggs
1 tsp. vanilla extract
1 cup plain yogurt
1 grated zest of lemon
1/4 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lemon juice
1/2 cup granulated white sugar
1/4 cup water In a large bowl combine flour, baking soda, and salt.
In separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. (Note: Batter will appear to curdle.) Beat in vanilla.
In another bowl, combine yogurt, lemon juice and zest. Slowly beat dry ingredients into butter mixture, alternating with the yogurt mixture.
Pour batter into a 10-inch buttered and floured bundt pan. Bake in preheated 350 degrees oven 45-50 minutes or until tester comes out clean. Cool in pan 15 minutes.
Make lemon glaze: Combine all ingredients in small saucepan. Cook over low heat without stirring until sugar dissolves . Swirl pan over high heat until mixture becomes syrupy, about 10-12 minutes.
Unmold cake and pour syrup over cake while still warm. Can be frozen up to 3months.

Enjoy!
Nicole