Bulgarian Yogurt Cake
At a Glance
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Servings
- 10 serving(s)
Categories
- Cake
- Dessert
- Bulgarian
- Eastern European
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
I got this recipe from an Eastern European cookbook when we were first married. My husband loves lemon, and he loves this sweet, light cake.
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Equipment
Large bowl, mixer, 9-inch square cake pan
Ingredients
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 2 teaspoons minced fresh lemon rind
- 1 cup plain yogurt
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- powdered sugar
Instructions
Cream butter in large bowl.
Add sugar.
Beat with mixer until creamy and light.
Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
Cool for five minutes. Sprinkle with powdered sugar. Serve warm.
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