Lemon Berry Yogurt Cake | Sally's Baking Addiction
"This incomparably moist lemon berry yogurt cake has been dubbed one of the best desserts I've ever made. It's filled with Greek yogurt and fresh berries...."
INGREDIENTS
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3 cups (345g) cake flour* (spoon & leveled)
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1 and 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1 cup (240g) plain Greek yogurt, at room temperature*
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2 teaspoons lemon zest
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1/3 cup (80ml) fresh lemon juice
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1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
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2 cups (400g) granulated sugar
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1 and 1/2 teaspoons pure vanilla extract
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3 large eggs, at room temperature
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2 cups (325g) mixed berries, fresh or frozen (do not thaw)*
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1 cup (120g) confectioner’s sugar
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3 Tablespoons (45ml) fresh lemon juice
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1/4 teaspoon pure vanilla extract
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