Tangy Lemon Cake

Bowl with 2 lemons next to an 8-inch round Lemon Vanilla Cake lightly dusted with powdered sugar
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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!
Prep Time7 minutes
Cook Time33 minutes
Resting and Cooling Time1 hour
Total Time1 hour 36 minutes
Course: Dessert
Cuisine: American
Servings: 8

Equipment

  • Mixing Bowl
  • 1 8-inch Non-stick Round Cake Pan Pre-prep with butter and a light dusting of flour
  • 1 Small Bowl This is for the dry ingredients

Ingredients

  • 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

Instructions

  • Preheat the oven to 355 degrees fahrenheit or 180 Celsius
  • Butter and lightly flour the 8-inch cake pan
  • 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

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

Cake flour, Sugar, Baking Soda, Salt

  • 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

  • Add the Dry Ingredients to the mixing bowl.
  • Add the Warm Water to the mixing bowl and stir well enough to incorporate all the ingredients into a batter consistency.
  • Pour the batter into the 8-inch cake pan and place into the oven
  • Set the timer for 29 minutes. Check for doneness.
  • Remove from oven and let it rest for 10 minutes. Then release the cake from the sides by using a plastic knife.
  • 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.

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