An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (14)
Glazed Lemon Yogurt Cake
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 8%
CARBS 45G69% OF CAL
1G FIBER15G OTHER30G TOTAL SUGAR
FAT 8G29% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon cake made with yogurt and topped with a simple lemon glaze. Bright and light, perfect for lemon lovers.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cup pastry/cake flour
- 1 pinch salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup butter (softened)*
- ½ cup + 2 tablespoons granulated sugar
- zest of one lemon
- 1 large egg (room temperature)
- 6 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake)
- 2 tablespoons milk (room temperature - I used 2%)
- 1 cup powdered/icing sugar
- 1 tablespoon butter (softened)
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 8%
CARBS 45G69% OF CAL
1G FIBER15G OTHER30G TOTAL SUGAR
FAT 8G29% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 119mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 26mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.