I made this lemon cake last weekend and it was a huge hit. Particularly with me! I'm not much of a baker, so the fact that this cake was easy to make and tasted delicious, sets it apart from other lemon cake recipes I've tried. I tweaked a few things to make it perfect. I used Greek yogurt instead of sour cream and I reduced the sugar. If you like things a bit sweeter, add another 1/4 cup of sugar.

Ingredients

• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup sugar
• 1/2 cup unsalted butter (1 stick)
• 2 eggs
• 1/4 cup Greek Yogurt
• 1/3 cup milk
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 Cups all-purpose flour

Prepare

• Preheat oven to 350 degrees
• Butter and flour a 9-inch cake pan
• In a bowl, mix the flour, baking soda, and salt
• In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
• Add the eggs one a time beating well after each addition
• Add the lemon zest and lemon juice. Mixture will look curdled, don't worry, it'll fix itself once you add the dry ingredients
• Add the Greek Yogurt
• Alternate the dry ingredients with the milk, starting and ending with the flour mixture
• Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
• Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from and let the cake cool on a rack

You can dust with powdered sugar, top with homemade whipped cream or, for a little tang, top with lemon curd. Or all three!