Lemon Yogurt Cake
Lemon Yogurt Cake

Based off a recipe from Smitten Kitchen for a lime cake, this is a moist and tangy cake that comes together quickly.

Lemon Yogurt CakeBased off a recipe from Smitten Kitchen for a lime cake, this is a moist and tangy cake that comes together quickly.

Summary

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  • Coursedessert
  • Cuisinefrench
  • Yield10 pieces 10 pieces
  • Cooking Time40 minutesPT0H40M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hourPT1H0M

Ingredients

Yogurt
2 cups
Olive oil
2/3 cup
Sugar
2 cups
Lemons, zested
3
Eggs
4
Flour
3 1/3 cups
Baking powder
3 tsps
Baking soda
3 tsps
Salt
1/4 tsp
Raspberry jam
1 jar
Powdered sugar

Steps

  1. Whisk together yogurt, oil, sugar, zest, and juice, then whisk the eggs in one at a time. Sift the flour, baking powder, baking soda, and salt into the batter, then stir until just combined.
  2. Pour into 9-inch cake pans that have been greased, with parchment paper lining the bottoms. Bake in a preheated 350 ºF oven for 35-40 minutes.
  3. Let the cakes cool in their pans for 10 minutes, then run a knife around the edges to loosen, and finish cooling on a rack. Spread jam on top of one cake, stack on the other layer, and finish with a dusting of powdered sugar.