Double Lemon Yogurt Snacking Cake

Mmmmm…Sweet, Tart and Moist coffee cake recipe
Recipe by Chef Heidi Fink


1-1/2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup butter

1 cup granulated sugar

1-1/2 tsp vanilla

2 large eggs, beaten lightly

Zest of 2 lemons, finely grated

2 Tb freshly squeezed lemon juice

¾ cup Tree Island plain cream top yogurt

2 cups fresh BC berries or chopped BC fruit

1 cup Tree Island lemon Greek Yogurt



Preheat oven to 350 F. Butter the bottom and sides of a 20 x 20 cm (8 x 8 inch) square glass pan.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Add the eggs and vanilla and beat well until smooth. Add lemon zest and juice and beat again until incorporated.

Add one-third of the flour mixture and mix well, using a rubber spatula to scrape down the sides as needed. Add one half of the yogurt. Beat well. Repeat steps, finishing with the final third of the dry ingredients. Scrape down the sides and beat well until all ingredients are incorporated.

Use a rubber spatula to scrape cake mixture into prepared pan. Place pan in the preheated oven and bake for about 40 minutes, rotating pan once at the halfway point, until cake is golden brown and pulling away at the edged. A toothpick inserted in the centre will come out clean. Remove pan to a wire rack to cool before cutting and serving the cake.

Serve plain or with Tree Island Lemon Greek yogurt and fresh berries.



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