Lemon Yogurt Cake
Ingredients
-
¼
cup
unsalted butter
-
3
units
lemons
-
1½
cups
plain yogurt
-
1¼
cups
sugar
-
3
large
eggs
-
¼
cup
gluten free flour
-
½
teaspoon
vanilla extract
-
½
teaspoon
lemon extract
Instructions
- Preheat the oven to 330°F and grease a 1 quart casserole dish.
- Grate the zest of one lemon and mix it with the melted butter in a food processor.
- Squeeze the juice from the lemons and strain it into the butter mixture. Add yogurt, flour, sugar, and extracts, then process on low for about 3 minutes.
- Pour the batter into the casserole dish and bake for 50-60 minutes until golden and springy.
- Let it cool slightly before serving, optionally topped with powdered sugar and fresh cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
150mg
Cholesterol
100mg
You might also like