Moist Lemon Cake

10 Jan

Zest and juice of 1 lemon

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 (6 oz) container lemon yogurt

1 tsp vanilla

1 cup butter softened

1-3/4 cups sugar

3 large eggs



1-1/2 sticks butter

1 (16 oz) box powdered sugar

2 TBSP lemon juice


Heat oven to 350


Grease and flour 2 (9 inch) round cake pans. In a medium bowl combine flour, baking powder and salt. In a small separate bowl mix together milk, yogurt, and vanilla. In a large bowl, beat butter and sugar together at medium speed until light and fluffy. beat in eggs one at a time, beating well after each addition. On low-speed , beat flour mixture into butter mixture in 3 additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide evenly into prepared pans.

bake  for 35 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Invert onto cooling rack and cool completely.

Beat butter and 1 cup powdered sugar,  lemon juice and 2 TBSP water until smooth. Gradually beat in remaining sugar. Add 2 to 3 drops yellow food coloring if desired. beat until smooth. Refrigerate before serving.




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