Ingredients for Bulgarian Yogurt Cake
- Butter
- Granulated Sugar
- Eggs
- Fresh Lemon Rind
- Plain Yogurt
- Flour
- Baking Powder
- Baking Soda
- Salt
- Powdered Sugar
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How to Make Bulgarian Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in lemon zest and lemon juice.
- Pour batter into the prepared pan and bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
58g
Fat
33g
Carbs
11g
