The Scandalous Sisterhood of Prickwillow Place by Julie Berry
This recipe was specifically adapted for my Strawberry Lemonade Trifle recipe. Although I used this recipe in the trifle, it is delicious on it’s own, too!
Lemon Yogurt Cake
Course: DessertCuisine: British, North AmericanDifficulty: BeginnerServings
12
servingsPrep time
25
minutesCooking time
30
minutesA moist, slightly tangy, bright flavored cake. Fabulous on it’s own or dressed up in icing.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup mild vegetable oil
1 1/2 cup sugar, 300 grams
4 eggs
1/2 cup whole milk plain yogurt
1/2 cup lemon juice
1/2 cup whole milk
zest of 1 lemon, about 1 tablespoon
375 grams all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Directions
- Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Cut two parchment rounds to fit the bottom of each pan and place them in.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk the yogurt, lemon juice, milk, and lemon zest. Set aside.
- Beat the butter, oil, and sugar in a stand mixer until fluffy, about 3 minutes. Beat in the eggs one at a time on low. Scrape down the sides of the bowl to ensure thorough incorporation.
- With the mixer on low, add in about 1/3 of the flour mixture. Let the mixer go for 30 seconds, then add in half the milk mixture. Mix 30 seconds. Add in another 1/3 of the flour, then the rest of the milk mix. Finish with the last of the flour mixture,
- Pour the cake batter into the two prepared cake rounds and bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10-15 minutes, then remove and cool completely.
This recipe is adapted from Sugar Spun Run’s Vanilla Cake recipe.