Jo Cooks · by Joanna Cismaru★ 4.6 (205)
Lemon Yogurt Cake
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 11%
CARBS 35G54% OF CAL
2G FIBER24G SUGAR9G OTHER
FAT 11G40% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist lemon cake with tangy yogurt and bright citrus flavor. Simple to make and perfect for lemon lovers, it works as a dessert or coffee cake.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup yogurt (plain, I used greek yogurt)
- 1 cups sugar (granulated)
- 3 eggs
- 2 teaspoon lemon zest (from 1 lemon)
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- ⅓ cup sugar (granulated)
- ⅓ cup lemon juice (freshly squeezed )
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 11%
CARBS 35G54% OF CAL
2G FIBER24G SUGAR9G OTHER
FAT 11G40% OF CAL
2G SAT9G 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
- 55m
- Sodium
- 130mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 63mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.