Lemon Cake With Lemon Cream or Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From A. Lindsay Light Cooking. Baking it as I write!! You can replace the extra-thick yogurt by yogurt cheese. Delicious moist cake with a nice lemon flavour - Made holes on both sides of cake to make sure all the lemon syrup went in - was worried it would be too sour - but not at all!! The sauce with the yogurt is great too! For all lemon lovers - got to try this!! Ingredients:
1/2 cup butter or 1/2 cup soft margarine |
2 cups granulated sugar |
2 eggs |
1/4 cup plain 1% yogurt |
2 large lemons, rind of |
3 cups flour |
2 teaspoons baking powder |
1 cup 1% low-fat milk |
2/3 cup fresh lemon juice |
1/2 cup granulated sugar |
1 cup extra-thick greek yogurt |
1/3 cup granulated sugar |
1 medium lemon, rind of, grated |
1 tablespoon fresh lemon juice |
2 (300 g) packages frozen unsweetened raspberries |
1/4 cup granulated sugar |
Directions:
1. In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
2. Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
3. Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
4. Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
5. Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
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