Light and lemony with no butter fat. Super light and super moist.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
Servings
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Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain greek yogurt
- 1 1/3 cups sugar
- 4 eggs
- 2 Lemons zested and juiced
- 1/2 tsp vanilla
- 1/2 cup vegetable oil
Ingredients
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Instructions
- Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes
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