Double Lemon Yogurt Snacking Cake
Courtesy of Tree Island Yogurt. Makes one snack cake.
Preheat oven to 350 F. Butter the bottom and sides of a 20 x 20 cm (8 x 8 inch) square glass pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Add the eggs and vanilla and beat well until smooth. Add lemon zest and juice and beat again until incorporated.
Add one-third of the flour mixture and mix well, using a rubber spatula to scrape down the sides as needed. Add one half of the yogurt. Beat well. Repeat steps, finishing with the final third of the dry ingredients. Scrape down the sides and beat well until all ingredients are incorporated.
Use a rubber spatula to scrape cake mixture into prepared pan. Place pan in the preheated oven and bake for about 40 minutes, rotating pan once at the halfway point, until cake is golden brown and pulling away at the edged. A toothpick inserted in the centre will come out clean. Remove pan to a wire rack to cool before cutting and serving the cake.
Serve plain or with Tree Island Lemon Greek yogurt and fresh berries.
Directions
Courtesy of Tree Island Yogurt. Makes one snack cake.
Preheat oven to 350 F. Butter the bottom and sides of a 20 x 20 cm (8 x 8 inch) square glass pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Add the eggs and vanilla and beat well until smooth. Add lemon zest and juice and beat again until incorporated.
Add one-third of the flour mixture and mix well, using a rubber spatula to scrape down the sides as needed. Add one half of the yogurt. Beat well. Repeat steps, finishing with the final third of the dry ingredients. Scrape down the sides and beat well until all ingredients are incorporated.
Use a rubber spatula to scrape cake mixture into prepared pan. Place pan in the preheated oven and bake for about 40 minutes, rotating pan once at the halfway point, until cake is golden brown and pulling away at the edged. A toothpick inserted in the centre will come out clean. Remove pan to a wire rack to cool before cutting and serving the cake.
Serve plain or with Tree Island Lemon Greek yogurt and fresh berries.
