Ingredients for Lemon Yogurt Cake With Lemon Glaze
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- All Purpose Flour
- Baking Soda
- Baking Powder
- Juice of 2 large lemons
- Zest of 2 large lemons
- White Sugar
- Salt
- Plain Yogurt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Yogurt Cake With Lemon Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Yogurt Cake With Lemon Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually beat in 1 ¾ cups granulated sugar until well combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in the zest and juice of 2 large lemons.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup plain Greek yogurt.
- Pour batter into the prepared bundt pan and bake for 50-60 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.
- While the cake is cooling, prepare the glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons of lemon juice until smooth. Add more lemon juice for a thinner consistency, or more powdered sugar for a thicker glaze.
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
105g
Fat
53g
Carbs
15g
