Yogurt Cake

Original recipe yields 12 servings
Ingredient Checklist

1 cup butter, room temperature
2 cups white sugar
3 eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt

Instructions Checklist

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Step 2

Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
Step 3

Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Step 4

Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.


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