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12Ingredients
75Minutes
590Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup plain whole milk yogurt (or sour cream)
- 1 1/3 cups sugar (divided)
- 3 eggs
- 2 tsp. grated lemon zest (or 2 teaspoons lemon extract)
- 1/2 tsp. pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup lemon juice (freshly squeezed)
- 1 cup powdered sugar
- 2 Tbsp. lemon juice (freshly squeezed)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat0.5g |
| Cholesterol110mg37% |
| Sodium430mg18% |
| Potassium160mg5% |
| Protein8g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber1g4% |
| Sugars67g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Laurie 5 years ago
I made this for a club bake sale auction. A friend gave me fresh lemons just picked from her tree . I used professional grade lemon emulsion (extract). Used a cake tester to make the holes . It bid up to $40.00! It smelled delectable. Now I have to make it for us! Tip: if your cake won’t cool adequately to glaze it , put it in the freezer for about 10 minutes . It became cool enough to glaze . Very moist cake .
Gina G. 7 years ago
Fantastic! Substituted lemon juice and zest for sweet orange zest and juice turned out absolutely divine, velvety, fluffy, and moist.