Lemon Yogurt Carrying Cake Lemon Yogurt Carrying Cake

Author: Canadian Living

  • Portion size 8 servings


Sugar Syrup:


Sugar Syrup: In small saucepan, heat brown sugar with lemon juice over medium heat until dissolved; set aside.

IIn large bowl, beat butter with brown sugar until smooth. Beat in eggs, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt.

Spread batter in greased 8-inch (2 L) square metal cake pan. With toothpick, poke holes throughout batter; pour sugar syrup over top. Bake in centre of 350°F (180°C) oven for about 30 minutes or until tester inserted in centre comes out clean. Let cool completely.

Icing: Whisk icing sugar with lemon juice; drizzle attractively over cake.

Nutritional facts <b>Per serving:</b> about

  • Sodium 279 mg
  • Protein 5 g
  • Calories 297.0
  • Total fat 9 g
  • Cholesterol 75 mg
  • Saturated fat 5 g
  • Total carbohydrate 49 g


  • Iron 12.0
  • Folate 14.0
  • Calcium 7.0
  • Vitamin A 10.0
  • Vitamin C 7.0
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Baking & Desserts

Lemon Yogurt Carrying Cake