Everyday Recipes
Key Ingredients
Ingredients
- ●Nonstick cooking spray
- ●1 cup plain Greek yogurt, at room temperature
- ●1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- ●1/4 cup fresh lemon juice
- ●1 teaspoon vanilla extract
- ●1 cup granulated sugar
- ●Grated lemon peel from 2 lemons (about 2 tablespoons)
- ●1 cup (2 sticks) unsalted butter, at room temperature
- ●4 large eggs, at room temperature
- ●2 3/4 cups cake flour
- ●1 1/2 teaspoons baking powder
- ●1/2 teaspoon baking soda
- ●1/2 teaspoon salt
- ●3/4 cup powdered sugar
- ●2 tablespoons fresh lemon juice
- ●Grated peel from half of a lemon
Make It
Step 1
Preheat oven to 325° F. Spray 12-cup Bundt pan with cooking spray. Dust lightly with flour.
Step 2
Whisk together yogurt, sweetened condensed milk, 1/4 cup lemon juice and vanilla extract in medium bowl.
Step 3
Beat granulated sugar and 2 tablespoons lemon peel in large mixer bowl for a few seconds or until fragrant. Add butter; beat on medium speed for a couple minutes or until creamy. Add eggs one at a time, beating well after each addition.
Step 4
Combine flour, baking powder, baking soda and salt in large bowl; stir well.
Step 5
Beat in flour mixture alternately with yogurt mixture on low speed, beginning and ending with flour mixture. Pour batter into prepared pan.
Step 6
Bake for 65 to 75 minutes or until wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 1 hour. Invert cake onto wire rack or serving platter to cool completely.
Step 7
Whisk together powdered sugar, 2 tablespoons lemon juice and lemon peel from 1/2 lemon in small bowl until smooth. Drizzle over cooled cake.
