This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

Emily
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.

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  • Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.

  • Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.

  • Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.

  • Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Nutrition Facts

275 calories; 9.5 g total fat; 68 mg cholesterol; 265 mg sodium. 41.8 g carbohydrates; 6.4 g protein; Full Nutrition