Lemon-Yogurt Coffee Cake
Yield
1 cakePrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 4 | large |
eggs
|
|
| 2 | small |
lemons
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
yogurt
|
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 4 | large |
eggs
|
|
| 2 | small |
lemons
|
|
| 355 | ml |
sugar
|
|
| 237 | ml |
yogurt
|
|
| 1E+1 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
PREPARATION: For The Cake, coat a 3-quart bundt or tube pan with 1 tablespoon of the butter and dust pan with 1 tablespoon of the flour.
Separate the eggs and set aside.
Grate 2 teaspoons lemon zest and squeeze ⅓ cup lemon juice.
Beat remaining butter and the sugar in a bowl until the mixture is light and fluffy.
Beat in egg yolks, one at a time.
Beat in lemon zest, lemon juice and yogurt. Sift remaining flour with baking powder, bakinG soda and salt.
Turn mixer to low and beat in dry ingredients until just incorporated.
Turn mixer to medium, beat for 2 minutes.
With clean beaters, whip whites to firm peaks and fold into batter.
Pour batter into prepared pan.
Adjust oven rack to middle position and preheat oven to 350℉ (180℃).
Bake until a cake tester inserted in the center of the cake comes out clean, about 50 minutes.
Cool cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
