Ingredientes para Lemon Cake With Lemon Cream Or Raspberry Sauce
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 4 large eggs
- Plain 1% Yogurt
- Lemons, Rind Of
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1% Low Fat Milk
- Fresh Lemon Juice
- Greek Yogurt
- Lemon, Rind Of
- Frozen Unsweetened Raspberries
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Cómo preparar Lemon Cake With Lemon Cream Or Raspberry Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup plain Greek yogurt (or yogurt cheese) and the zest of 2 lemons.
- In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Lemon Glaze:** In a small bowl, whisk together ¼ cup lemon juice and ½ cup granulated sugar until the sugar dissolves.
- Once the cake is completely cool, poke holes all over the top using a toothpick or skewer.
- Gently brush the lemon glaze over the entire cake.
- **Prepare the Lemon Cream:** In a small bowl, combine 1 cup plain Greek yogurt, ¼ cup powdered sugar, the zest of 1 lemon, and 1 tablespoon lemon juice. Stir well. Cover and refrigerate for at least 30 minutes.
- **Prepare the Raspberry Sauce (optional):** Thaw 12 ounces raspberries. Drain and reserve ½ cup of the juice. Press the raspberries through a fine-mesh sieve to remove seeds. Stir in enough reserved juice to reach your desired consistency. Add 2-3 tablespoons of granulated sugar to taste.
- Serve the cake with lemon cream or raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
166g
Fat
20g
Carbs
21g
