Ingredients for Luscious Lemon Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Lemons, Zest Of
- Granulated Sugar
- Plain 2% Yogurt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1 teaspoon baking soda
- Fresh Fruit
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How to Make Luscious Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and the zest of 2 lemons.
- In a large bowl, cream together 1 1/2 cups sugar, 1 cup yogurt, 1/2 cup softened butter, 1/2 cup lemon juice, and 3 eggs until light and fluffy.
- Whisk in 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack to cool completely.
- **Lemon Cream Sauce:** In a small bowl, whisk together 1/4 cup plain yogurt, 2 tablespoons powdered sugar, and 1 teaspoon reserved lemon zest.
- Cover and refrigerate the lemon cream sauce for at least 30 minutes to allow flavors to meld (can be made up to 2 days ahead).
- Once the cake is completely cool, cut it into 1/2-inch slices.
- Arrange 3 slices of cake on each serving plate.
- Drizzle generously with the chilled lemon cream sauce.
- Top with fresh berries or lemon curd, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
123g
Fat
18g
Carbs
17g
