Lemon Berry Yogurt Cake

sallysbakingaddiction.com

emeeks

3 cups ( 354g) cake flour* ( spooned & leveled)

1 and ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup ( 240g) plain Greek yogurt, at room temperature*

2 teaspoons lemon zest

⅓ cup (80ml) fresh lemon juice

1 cup ( 16 Tbsp; 226g) unsalted butter, softened to room temperature

2 cups ( 400g) granulated sugar

1 and ½ teaspoons pure vanilla extract

3 large eggs, at room temperature

2 cups ( 325g) mixed berries, fresh or frozen (do not thaw)*

Lemon Glaze

1 cup ( 120g) confectioner’s sugar

3 Tablespoons (45ml) fresh lemon juice

¼ teaspoon pure vanilla extract

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