| Cake | ||
|---|---|---|
| 2 | eggs | |
| Juice and zest of 2 lemons | ||
| 1 | stick | butter |
| 1 | tsp | baking soda |
| 1 | tsp | baking powder |
| 1 | tbsp | vanilla |
| 1 | c | granulated sugar |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 2 | c | all-purpose flour |
| Frosting | ||
| 1⁄2 | c | butter or margarine |
| 4 | c | confectioners' sugar |
| 1⁄4 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| juice and zest of 1 lemon | ||
Center the oven rack. Preheat the oven to 350°. Lightly grease cupcake tins or two 8-inch cake pans. In a mixing bowl, add butter and the sugar. Using a hand mixer on medium speed, cream the butter and sugar until well combined, for about 30 seconds, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Add the eggs, one at a time, and beat for about 30 seconds until light and fluffy, stopping once to scrape down the sides of the bowl. Add the vanilla extract , lemon juice, zest and the yogurt. Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl.
In a separate bowl, measure the flour, baking soda, and baking powder, then sift into another bowl. Add to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides of the bowl, until the mixture is well blended. Pour into cupcake tins, filling each tin half way or divide between two cake pans. Bake 15-20 minutes for cupcakes or 25-35 minutes for cake, until tester inserted comes out clean.
While cake is baking prepare frosting. Cream together sugar and butter. Add in lemon juice, lemon zest and yogurt and gently fold. Refrigerate for 1 hour. Let cake cool in pans on a wire rack for 15- 20 minutes. Remove from pans and cool completely before frosting with lemon butter cream frosting.