This dense lemon cake is served warm, but with a cool, sweetened mixture of berries and whole-milk yogurt.
|1 1/2 cups all purpose flour||3 eggs|
|2 tablespoons baking powder||Zest and juice of 1 lemon|
|1/2 teaspoon salt||1/2 cup vegetable oil|
|2 cups organic whole-milk vanilla yogurt, divided||1 pint blackberries|
|1 cup sugar||1 tablespoon honey|
Preheat oven to 350°F. Prepare a loaf pan with cooking spray. In a large bowl, sift together flour, baking powder, and salt. Set aside. In a separate bowl, cream together 1 cup of yogurt, sugar, and eggs. Add lemon zest, lemon juice, and vegetable oil to wet ingredients. Combine wet ingredients with dry ingredients and mix well. Pour mixture into pan and bake for about 50 minutes or until toothpick inserted into the middle comes out clean.
In a medium-size bowl, combine blackberries, honey, and remaining yogurt, and gently fold together. Refrigerate for at least 1 hour before serving. Serve lemon cake warm or at room temperature with a generous scoop of blackberries and yogurt. Makes 8 servings.