Refreshing and moist lemon cake bursts with flavour at every bite

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This article was published 22/04/2009 (6063 days ago), so information in it may no longer be current.

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 lunch-time treat.

Luscious Lemon Cake

500 ml (2 cups) all-purpose flour

7 ml (1 1/2 tsp) baking powder

0.5 ml (1/8 tsp) salt

Grated zest of 2 lemons (reserve 5 ml/1 tsp for Lemon Cream Sauce)

300 ml (1 1/4 cups) granulated sugar

250 ml (1 cup) 2 per cent plain yogurt

50 ml ( 1/4 cup) butter, melted

50 ml ( 1/4 cup) freshly squeezed lemon juice

2 eggs

2 ml ( 1/2 tsp) baking soda

Lemon Cream Sauce

250 ml (1 cup) 2 per cent plain yogurt

30 ml (2 tbsp) granulated sugar

500 ml (2 cups) prepared fresh, frozen or drained canned fruit

Preheat oven to 180 C (350 F). Butter a 3-l (10-inch) Bundt pan.

In a small bowl, whisk flour, baking powder, salt and zest.

In a large bowl, whisk sugar, yogurt, butter, lemon juice and eggs until combined; whisk in baking soda. 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. Bake for 35 minutes or until a tester comes out clean. Let cool in pan on a rack for 15 minutes. Invert onto rack, remove pan and cool completely.

Lemon Cream Sauce: In a small bowl, stir together yogurt, sugar and reserved 5 ml (1 tsp) lemon zest. Cover and refrigerate until ready to serve or up to 2 days.

Cut 18 1-cm ( 1/2-inch) slices of the lemon cake. Place 3 slices of cake on each serving plate. Drizzle with lemon cream sauce; spoon fruit on top.

Makes 6 servings of cake and sauce plus 9 extra slices of cake.

Note: If you don’t have a Bundt cake pan, bake in a 20-cm (8-inch) square baking pan for 40 minutes or until a tester comes out clean.

Source: www.dairygoodness.ca.