Table of Contents
In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined. Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake.
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake. Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside.
Beat in milk, yogurt and lemon juice and beat in remaining flour mixture until just combined. Do not overwork the cake. 3. Pour batter into prepared pan and bake for 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan, and set aside. In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined. Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake.
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