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Zesty Lemon Yogurt Tea Cake

Enjoy a burst of citrusy delight with this Zesty Lemon Yogurt Tea Cake! Moist, light, and flavored with a wonderful blend of full-fat yogurt and fresh lemon, it's a delightful treat to start your day or to serve as a refreshing dessert. The dusting of powdered sugar is the perfect finishing touch to...
2
50 min
TOTAL TIME
358
CALORIES
$0.28
PER SERVING
Zesty Lemon Yogurt Tea Cake
Ingredients
CAKE
10 SERVINGS
All Purpose Flour
2 cups all purpose flour
Vegetable Oil
3/4 cup vegetable oil
Baking Powder
2 tsp baking powder
Salt
1/4 tsp salt
Eggs
2 large eggs
at room temperature
Granulated Sugar
3/4 cup granulated sugar
Full Fat Yogurt
3/4 cup full fat yogurt
Lemon
2 whole lemon
zest
Lemon Juice
1/4 cup lemon juice
TOPPING
Powdered Sugar
1/4 cup powdered sugar
Directions
PREPARATION
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 350F. Butter a 9-inch bundt pan and lightly dust it with flour, tapping out the excess.
CAKE
2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3
In another bowl, beat the eggs until pale and thick, for about 2 minutes. Gradually beat in the granulated sugar.
4
Blend in the full-fat yogurt, lemon zest, fresh lemon juice, and vegetable oil. Mix well until all ingredients are thoroughly combined.
5
Gently fold the flour mixture into the wet ingredients, mixing just until completely blended.
6
Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until the cake begins to turn golden and a toothpick inserted into the center comes out clean. Avoid overbaking.
7
Allow the cake to cool on a wire rack for 10 minutes before turning it out.
8
Turn the cake over so the rougher edge faces up.
TOPPING
9
Once the cake is completely cooled, dust it evenly with powdered sugar.
Health Info
Macros
42g
CARBS
20g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
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