Yogurt Cake

There’s nothing quite like a simple slice of butter cake. Be it pound or otherwise, sometimes I don’t need any glaze or frosting to adorn my cake. The yogurt in this light pound cake provides a slight tang that is enhanced by the addition of lemon. I originally thought this cake would be more lemony but it was a very mild, delicious cake.

By the way, I baked my cake in a nonstick tube pan. Since my pan has a dark finish, I should have decreased my oven temperature by 25 degrees (from 375F to 350F), but I forgot. The edges of my cake came out very dark but didn’t taste burnt.



Yogurt Cake

2 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (2 sticks) unsalted butter, softened at room temp.
1 1/2 cups granulated sugar
1 tbsp finely grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
3 large eggs, at room temp.
1 cup plain yogurt

Preheat oven to 375F. Butter and flour a tube or bundt pan.

Sift together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes on medium speed.

Add lemon zest and beat for 30 seconds. Add lemon juice and vanilla and beat for 30 seconds.

Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

On low speed, mix in one-third of the flour mixture until flour is just incorporated. Mix in half of the yogurt. Repeat, ending with last third of the flour.

Pour batter into prepared pan. Bake for 45-55 minutes until the top is light golden brown. Cool for 30 minutes in pan then turn out onto a cooling rack.