Lemon Berry Yogurt Cake
Ingredients
The cake
-
3
cups
cake flour
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
1
cup
plain Greek yogurt
-
2
teaspoons
lemon zest
-
⅓
cup
fresh lemon juice
-
1
cup
unsalted butter
-
2
cups
granulated sugar
-
1½
teaspoons
pure vanilla extract
-
3
large
eggs
-
2
cups
mixed berries
The glaze
-
1
cup
confectioner’s sugar
-
3
tablespoons
fresh lemon juice
-
¼
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease a Bundt pan.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk the yogurt, lemon zest, and lemon juice.
- Beat the butter and sugar until creamy, then add vanilla and eggs one at a time.
- Combine the dry ingredients with the butter mixture and add the yogurt mixture.
- Fold in the mixed berries gently.
- Pour the batter into the prepared Bundt pan and bake for 55-70 minutes.
- Let the cake cool in the pan for 1 hour before inverting onto a cooling rack.
- Prepare the glaze by whisking together the glaze ingredients and drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
60mg
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