Glazed Lemon Yogurt Cake

An Italian in my Kitchen
Serves: 8 Save

Ingredients (17)

  • FOR THE CAKE:
  • 1 1/4 cup pastry/cake flour
  • 1 pinch salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup +1 tablespoon butter (softened)*
  • 1/2 cup + 2 tablespoons granulated sugar
  • zest of one lemon
  • 1 large egg (room temperature)
  • 1/4 cup + 2 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake)
  • 2 tablespoons milk (room temperature - I used 2%)
  • *If using unsalted butter add 1/4 teaspoon salt.:
  • Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.:
  • LEMON FROSTING:
  • 1 cup powdered/icing sugar
  • 1 tablespoon butter (softened)
  • 2 tablespoons lemon juice

Directions

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