Tangy Lemon Cake

Tangy Lemon Cake

I just love the refreshing citrus slightly tart flavor of a lemon in a sweet vanilla cake. This combination was meant to be!

  • Mixing Bowl
  • 8-inch Non-stick Round Cake Pan
  • Small Bowl
  • Dry Ingredients (Measure and sift the dry ingredients and place in the small bowl. Set aside until later.)
  • 1 1/2 cups Swans Down Enriched Cake Flour (This flour does not contain baking powder or salt. There are no added preservatives, stabilizers, or emulsifiers in the ingredients list. Contains Wheat)
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Soda (DO NOT USE BAKING POWDER as it is made with Cream of Tartar which has eggs!)
  • 1/2 tsp Salt
  • Wet Ingredients (Use the large mixing bowl for this. )
  • 1/2 cup Unsalted butter (Slightly melted)
  • 1 5.3 oz Chobani Greek yogurt (This is made from all-natural cultures and has no added preservatives.)
  • 3 Tbsp Half-n-Half (I use Land-O-Lakes or Organic Valley Half-n-Half because it has no added preservatives, emulsifiers. or stabilizers. (NO Carrageenan and Diglycerides Polysorbate 80) They are carcinogens.)
  • 1 Tbsp Pure Vanilla Extract
  • 2 1/2 Tbsp Lemon freshly squeezed
  • 1 1/2 tsp Distilled White Vinegar
  • 1/2 cup Warm Water (I use bottled Purified Water to avoid the taste of chemically treated tap water. You want the water warm and not boiling)

  1. Preheat the oven to 355 degrees fahrenheit or 180 Celsius

  2. Butter and lightly flour the 8-inch cake pan

  3. Place one stick of butter (1/2 cup = 8 Tbsps or 113 g) in the mixing bowl

The butter should be slightly melted. It takes about 45 seconds in the microwave

  1. Add all pre-sifted dry ingredients to the small bowl and set aside

Cake flour, Sugar, Baking Soda, Salt

  1. Add to the mixing bowl the following Wet Ingredients and stir just enough to blend

Vanilla, Lemon Juice, Chobani Greek Yogurt, Half-n-Half, White Distilled Vinegar

  1. Add the Dry Ingredients to the mixing bowl.

  2. Add the Warm Water to the mixing bowl and stir well enough to incorporate all the ingredients into a batter consistency.

  3. Pour the batter into the 8-inch cake pan and place into the oven

  4. Set the timer for 29 minutes. Check for doneness.

  5. Remove from oven and let it rest for 10 minutes. Then release the cake from the sides by using a plastic knife.

  6. Flip the cake over to get it out of the pan and place onto a plate with the top of the cake facing upward. Let the cake cool for 30 more minutes and sprinkle the powdered sugar on top.

Dessert
American

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