Comments on: Lemon Yogurt Cake

By: Neleh

Neleh — Sun, 18 Mar 2012 06:39:04 +0000

I made this today and it came out great! I used 4 large eggs in place of the 3 extra large eggs called for in the recipe and cut the sugar in both the batter (to ~ 7/8 cup), syrup (~1T less than called for), and glaze (~7/8 cup). I added 1 teaspoon of grated lemon zest to the glaze and the cake turned out not too sweet, and the perfect lemon flavor for me. The texture of the cake was not too light; it had the perfect density. I used non-fat greek yogurt, so it was fairly healthy. I will be making this again!

By: Liz

Liz — Sun, 11 Mar 2012 03:14:06 +0000

Just made it…so good..going to make it again tomorrow for co-workers

By: Krissyp

Krissyp — Fri, 27 May 2011 11:18:12 +0000

I made this yesterday and it was incredible. Moist, not too sweet, sliced nicely. I skipped any glaze and just enjoyed it with a cup of coffee Definitely adding this to my recipe rotation. I loved using the whole milk greek yogurt, the cake had a bite of that tartness and mixed with the hint of lemon…mmmmmm!

By: theurbanspork

theurbanspork — Sun, 29 Aug 2010 03:57:08 +0000

Thank you – this recipe is definitely a winner!

By: Nesrine

Nesrine — Fri, 27 Aug 2010 10:53:10 +0000

you cannot imagine how I am happy with this recipe…I made it 3 times and hubby lllllloves it…thank you.

By: Alicia

Alicia — Thu, 26 Aug 2010 22:34:44 +0000

Woops, I baked this for the allotted time, stuck several toothpicks in it to ensure it was finished baking, and when I took it out of the oven it collapsed (my first clue something was wrong) and then when I went to flip it out of the dish it gooshed batter all over the place! I don’t know how 10 toothpick holes came out clean yet the inside was still raw! I put it back in the oven for 20 minutes. It’s still pretty doughy on the inside, and the outside is much darker than I’d like. Not sure where I went wrong!

By: Aisha

Aisha — Wed, 18 Aug 2010 07:06:56 +0000

I made this last night and it was really yummy! I doubled the recipe and made it in a bundt pan, and served it with a raspberry sauce on the side. My family thought it was great. Thanks for the recipe!

By: Mary

Mary — Fri, 13 Aug 2010 23:16:47 +0000

Thank you!!

By: theurbanspork

theurbanspork — Thu, 05 Aug 2010 23:17:14 +0000

Thank you! I would pour the confectioners sugar glaze over the top of the cake the day you serve it – that way it won’t dry out. Enjoy!

By: Mary

Mary — Thu, 05 Aug 2010 19:26:41 +0000

Should I pour the glaze over top the day I will be serving it or can it be done 3 days before? This cake looks delicious!!!