Lemon Yogurt Anything Cake
Photo © Deb Perelman
- 1 1/2 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup plus 1 tablespoon sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- This recipe is vegetarian
- Produce
- Lemon, zest (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1 9/16 cups)
- Baking powder (2 teaspoons)
- Kosher salt (1/2 teaspoon)
- Sugar (1 1/16 cup)
- Vanilla extract, pure (1/2 teaspoon)
- Vegetable oil (1/2 cup)
- Drinks
- Lemon juice, freshly squeezed (1/3 cup)
- Dairy
- Whole-milk yogurt, plain (1 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 7, 2008 (4 years ago).
375 people saved this recipe.
