“Sponge cake-like in texture but with considerably less fat, this moist lemon cake bursts refreshing flavour in each bite. It serves six with yummy leftovers that can be packed for a lunchtime treat.”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Butter a 10-inch bundt pan.
  2. In a small bowl, whisk flour, baking powder salt and zest.
  3. In a large bowl, whisk sugar, yogurt, butter, lemon juice, and eggs, until combined; whisk in baking soda.
  4. Using a large spoon add flour mixture one-third at a time,, stirring after each addition, just until batter is blended. Spread into prepared pan, smoothing top.
  5. Bake for 35 minutes or until a tester comes out clean.
  6. Let cool in pan on rack for 15 minutes. Invert onto rack, remove pan and cook completely.
  7. METHOD FOR CREAM SAUCE:.
  8. In a small bowl,stir together yogurt, sugar and reserved 1 teaspoons zest. Cover and refrigerate for up to 2 days.
  9. Cut 1/2 inch slices of the lemon cake. Place 3 slices of cake on each serving plate.
  10. Drizzle with lemon cream cream sauce; spoon fruit on top.

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