- 1 C. butter, softened
- 1-3/4 C. white sugar
- 3 eggs
- 1 tsp. lemon extract
- 1 Tbsp. grated lemon zest
- 2-1/4 C. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. vanilla yogurt
Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. Whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon extract and lemon zest. Alternately beat in the flour mixture and the yogurt - mix just until incorporated.
Pour batter into the Bundt pan, and bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool for 10 minutes, then turn out onto a wire rack and allow to cool completely. Top with powdered sugar or lemon glaze, if desired.
I found this recipe on http://www.allrecipes.com/, (Yogurt Cake), and I adapted the recipe to suit our tastes.
Lemon Glaze
- 1-1/4 C. powdered sugar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. milk