Lemony Yogurt Cake
- Recipe by Maria Guarnaschelli
Maria's mother always made a dessert from scratch for dinner, so when Alex was growing up, Maria did too. This simple cake was Alex's favorite.
- SERVINGS: Makes one 9-inch square cake
- Make-Ahead
Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups sugar
- 1 cup plain whole-milk yogurt
- 3 large eggs, lightly beaten
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Directions
- Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
- Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners' sugar before serving.
Serve With
-
Sliced pears tossed in a little lemon juice.
A lively Late Harvest Riesling, such as the 2000 Navarro Anderson Valley Vineyard Select from California, will echo this cake's tangy sweetness.
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User Reviews

(Average Rating)
I love simple coffee cakes and this one was a wonderful (and moist) one. I used a bit less sugar and a bit more lemon than the recipe says and it was still on the sweet side for me, but my guests took seconds, and it was a hit.
Posted by: dbcommerce on September 21, 2008
- From Mother of Invention
- Published February 2002
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