Lemon Berry Yogurt Cake

Bahan-bahan (12 porsi)

• 3 cups (354g) cake flour* (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (240g) plain Greek yogurt, at room temperature*
• 2 teaspoons lemon zest
• 1/3 cup (80ml) fresh lemon juice
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 2 cups (325g) mixed berries, fresh or frozen (do not thaw)*
• 1 cup (120g) confectioner’s sugar
• 3 Tablespoons (45ml) fresh lemon juice
• 1/4 teaspoon pure vanilla extract