Lemon Cake
Page last modified on: August 15, 2011
This dense lemon cake is served warm, but with a cool, sweetened mixture of berries and whole-milk yogurt.
Ingredients
| 1 1/2cups all purpose flour | 3 eggs |
| 2tablespoons baking powder | Zest and juice of 1 lemon |
| 1/2teaspoon salt | 1/2cup vegetable oil |
| 2cups organic whole-milk vanilla yogurt, divided | 1pint blackberries |
| 1cup sugar | 1tablespoon honey |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
