Description

This Lemon Yogurt Cake is a beautifully moist Southern-inspired dessert that combines a tender crumb with a bright citrus finish. The secret lies in the addition of lemon yogurt, which ensures every slice is incredibly soft and flavorful, making it a reliable centerpiece for any occasion.

Ingredients

1 cup butter, softened
2 cups white sugar
3 large eggs, room temperature
1 teaspoon lemon extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container lemon-flavored yogurt

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Instructions

Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer for several minutes until the mixture is light, fluffy, and pale yellow.
Add the eggs one at a time, beating well after each addition to ensure proper emulsification, then stir in the lemon extract.
In a separate bowl, sift together the flour, baking soda, and salt.
With the mixer on low speed, add the flour mixture and the lemon yogurt alternately to the butter mixture, beginning and ending with the flour; mix just until incorporated.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.

Notes

To ensure a perfect release from the Bundt pan, make sure the butter, eggs, and yogurt are all at room temperature before you begin mixing. If you find the cake is browning too quickly during the hour-long bake, loosely tent the top with aluminum foil for the final 15 minutes. For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a side of fresh blueberries.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American