Lemon Cake

Lemon Cake

Fresh lemon juice and lemon peel join forces with AE Lemon Yogurt to create this “edible sunshine” in cake form. It just cries out for a dollop of AE Whipped Cream and a few fresh berries on the side.
20 minutes prep time
Prep Time

20 minutes

serves 12


50 to 60 minutes cook time
Cook Time

50 to 60 minutes

medium difficulty



  • 1

    Preheat the oven to 325°F. Lightly coat a 10-inch Bundt pan with nonstick spray and dust the inside with flour, shaking out the excess; set aside. In a large bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, then blend in the lemon juice and lemon peel.

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  • 2

    In a second bowl, stir together the flour, baking soda and salt. Add one-third of the dry ingredients to the butter mixture and blend until nearly incorporated. Add half of the yogurt and blend (batter will be thick), then add half of the remaining flour mixture. Blend in the remaining yogurt, then mix in the last portion of the flour mixture by hand until no flour is visible.

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  • 3

    Spread the batter into the prepared pan and bake for 50 to 60 minutes or until cake is golden and a toothpick inserted into the center comes out clean. Cool the cake for 10 minutes in the pan, then turn it out onto a rack to cool completely. Dust with powdered sugar and serve with whipped cream and berries.

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Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
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