Lemon Yogurt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender cake made with fresh lemon juice and yogurt, topped with tangy lemon glaze. This sunny, fluffy dessert is both simple to make and elegant enough for any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 tablespoons (113.4 grams) unsalted butter, (room temperature)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup plain yogurt
- ½ tablespoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups powdered sugar
- 3 to 4 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 122mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 37mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.