Yogurt Cake

Yogurt Cake

2 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (2 sticks) unsalted butter, softened at room temp.
1 1/2 cups granulated sugar
1 tbsp finely grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
3 large eggs, at room temp.
1 cup plain yogurt

Preheat oven to 375F. Butter and flour a tube or bundt pan.

Sift together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes on medium speed.

Add lemon zest and beat for 30 seconds. Add lemon juice and vanilla and beat for 30 seconds.

Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

On low speed, mix in one-third of the flour mixture until flour is just incorporated. Mix in half of the yogurt. Repeat, ending with last third of the flour.

Pour batter into prepared pan. Bake for 45-55 minutes until the top is light golden brown. Cool for 30 minutes in pan then turn out onto a cooling rack.