Lemon Yogurt Anything Cake

Smitten Kitchen
Reviews(2)
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Ingredients

vegetable oil
olive oil
3 tablespoons vegetable oil (with a nut or coconut oil)
grapefruit
orange
blackberries (Swapping, or raspberries for the blueberries)
1/3 cups poppy seeds (instead of the blueberries for a lemon-poppy cake)
1/2 cups chopped walnuts (toasted, or pecans)
almond extract (Swapping, for the vanilla)
1 cup powdered sugar
2 tablespoons lemon juice
1 1/2 cups all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup yoghurt (plain whole-milk)
1 cup sugar
3 large eggs (extra-)
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoons pure vanilla extract
1/2 cups vegetable oil
1 1/2 cups blueberries (fresh or frozen, [updated to note] no need to thaw, I used wild blueberries, hence the tiny size)
1/3 cups lemon juice (freshly squeezed)
Read Directions

NutritionView more

420Calories
Sodium9%DV220mg
Fat35%DV23g
Protein12%DV6g
Carbs17%DV50g
Fiber16%DV4g

PER SERVING *

Calories420Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol55mg18%
Sodium220mg9%
Potassium210mg6%
Protein6g12%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber4g16%
Sugars31g62%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.