It’s Spring time in Texas and there’s nothing better to celebrate this wonderful weather than a bright, fragrant Lemon Yogurt Cake. Lemon cake is a Texas favorite and one thing you’ll probably find at just about any party.
Lemon Yogurt Cake
Lemon cake has a long history here in Texas and it was a favorite recipe of Governor Ann Richards, who was known to woo legislators with her delicious baked goods, like jalapeño corn bread and lemon sheet cake.
Classic Texas Lemon Sheet Cake with a Twist
Today, I’m going to share with you Ann Richards’ classic Lemon cake recipe with a twist. This cake is already super moist and the addition of yogurt gives it a delicious creamy texture.
I’ll be using a sheet pan instead of a loaf pan, to give this cake a true Texas feel and I’m going to brush this cake with a delicious lemon yogurt glaze that brings in an extra punch of flavor.
Made with fresh, local Valley lemons and creamy Mountain High Yoghurt, this cake uses simple ingredients and is packed with a ton of flavor.
There is nothing better than the smell of a fresh-baked lemon cake and this recipe is the perfect addition to any table. Serve it in the morning with a cup of coffee or at your next dinner party.
Texas Lemon Cake with Mountain High Yogurt
For this recipe, I’m using Mountain High Yoghurt, which I love because it has no artificial sweeteners, colors or flavors, making it the perfect base for any recipe and for baking.
I’m always on the lookout for simple, wholesome ingredients to cook for my family. Mountain High Yoghurt is made simply, just the way you would make it at home. It’s also a great high quality product that adds richness to your recipes without all the extra calories or cost.
Butter, eggs, sugar, fresh lemon juice and grated lemon peel combine to create this incredibly moist, rich, delicious Texas Lemon Yogurt Cake. This incredible lemon cake is topped with a sticky lemon glaze that will will have your guests asking for more. Enjoy!
Sweet Life Disclosure: This is a sponsored post with Mountain High Yoghurt. Thank you for supporting the brands I collaborate with to bring you exciting new recipes.
Texas Sheet Cake with Lemon Yogurt Glaze
Yield 15 slices
It’s Spring time in Texas and there’s nothing better to celebrate this wonderful weather than a bright, fragrant Lemon Yogurt Cake. Lemon cake is a Texas favorite and one thing you’ll probably find at just about any party.
Ingredients
- 1 cup Mountain High Yoghurt
- 2 1/2 cups sugar
- 1 cup butter or margarine
- 6 eggs, separated
- 2 teaspoons grated lemon peel
- 1 teaspoon lemon extract
- 3 cups cake flour
- 1 teaspoon soda
- 1 teaspoon salt
- 1 cup powdered sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 tbsp plain Greek yogurt
- ¼ tsp vanilla
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tbsp plain Greek yogurt
- ¼ tsp vanilla
Instructions
Beat yogurt and 1 1/2 cups of sugar with electric mixer until creamy. Add egg yolks, lemon peel, and lemon extract and beat until thick and pale yellow. Sift the flour, measure, and sift again with the soda and salt. Into the creamed butter mixture alternately mix the flour and the yogurt. Beat the egg whites until soft peaks form; then gradually add the remaining 1 cup sugar, beating until glossy. Fold batter into beaten egg whites and pour into a greased 9×13 pan. Bake at 350 degrees for 45 minutes or until done. Cool 15 minutes in pan, then turn out on a rack. While cake cools. Whisk together powdered sugar, lemon zest, lemon juice, yogurt and vanilla. Whisk until smooth. Pour over cake once it has cooled.
I’ve never met a lemon cake I didn’t crave ~ love this one!