I know I say this about every recipe I make, but this time I am extra serious. This cake is unbelievably delicious! It is the perfect recipe for a midday snack or picnic treat. The yogurt gives this dessert a incredibly moist taste while the lemon adds zest. This cake's consistency is comparable to pound cake but is much healthier because it has minimal sugar and flour.
One tip when using this recipe is to wait the entire 30 minutes for the cake to cool down before you remove it from the pan. I was impatient with mine because I couldn't wait to taste it. But, if you follow my cooling directions exactly, the top of the cake will be smooth and even after you remove it from the pan.
Find out what's happening in Foxboroughwith free, real-time updates from Patch.
Ingredients:
- 3/4 cup whole milk plain yogurt
- 1/4 cup butermilk
- 1/3 cup vegetable oil
- 1 cup sugar
- scant 1 T lemon zest, about half a lemon
- 1/4 cup fresh lemon juice
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/8 t salt
Directions:
Find out what's happening in Foxboroughwith free, real-time updates from Patch.
Preheat oven to 350 degrees F. Grease the sides of a 9-inch round cake pan or springform pan with oil or cooking spray and line the bottom with parchment paper if not using a springform pan.
In a large mixing bowl, whisk together the yogurt, buttermilk, oil, sugar, lemon zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together right over your yogurt batter. Stir with a spoon until just combined. It may appear lumpy, but don’t bother over-mixing.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let stand for 30 minutes. Run a knife around the pan to loosen. Flip the cake onto a plate and serve slightly warm.
