Lemon Yogurt Cake
adapted and updated from Joan Smyth’s recipe for Yogurt Pound Cake appearing in The Horatio Street Festival of Foods Cookbook, Greenwich Village, New York City compiled by The Horatio Street Association 1978
Ingredients
- 2 ¼ cup flour
- 2 cups sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup cubed butter at room temperature
- 3 eggs at room temperature
- 8 oz plain yogurt at room temperature not Greek!
- 1 teaspoon vanilla
- ¼-1/2 teaspoon lemon extract
- Zest of 2 lemons
Instructions
- Preheat oven to 300. Thoroughly butter a 10-inch (standard) angel food cake pan. Set aside.
- In the bowl of a stand mixer or a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- Add the remaining ingredients and beat on low (using an electric mixer of some sort) for 4-6 minutes or until a thick, uniform batter forms.
- Pour into the prepared pan and bake for 1 hr or until a toothpick inserted near the center of the cake comes out clean or with just 1-2 dry crumbs.
- Cool in pan on wire rack 5 minutes, then remove from pan and continue to cool on rack.
Notes
I took the suggestion to use an angel food cake pan. I like this footed one with the detectable base even though I didn't need to invert the cake onto the feet.