Yogurt Cake

Recipe View Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan meticulously to prevent sticking. (5 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes, creating a pale, airy mixture. (5 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the lemon extract with the last egg. (3 minutes)

Recipe View In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt. This ensures even distribution of the leavening agents and a lighter texture. (2 minutes)

Recipe View Alternately add the dry ingredients and the lemon yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix; overmixing develops gluten and can result in a tough cake. (5 minutes)

Recipe View Pour the batter evenly into the prepared Bundt pan. (2 minutes)

Recipe View Bake in the preheated oven for 60-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (60 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (10 minutes)