Recipe

Lemon Cake With Lemon Cream Or Raspberry Sauce Recipe

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Ingredients

Directions

Step #1 In large bowl, using electric mixer, beat butter with sugar until light & fluffy; beat in eggs, yogurt & lemon rind.
Step #2 Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture & two of milk.
Step #3 Spoon into greased & floured 10-inch Bundt pan.
Step #4 Bake in 350F oven for 50 mins or until cake tester inserted in center comes out clean.
Step #5 Let stand in pan on rack for 5 mins.
Step #6 Glaze: Stir lemon juice with sugar until sugar is dissolved.
Step #7 Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake.
Step #8 Brush glaze over cake.
Step #9 Let cool.
Step #10 Serve with lemon cream or rasberry sauce.
Step #11 Lemon Cream: In small bowl, mix yogurt, lemon rind & juice, sugar, stirring well.
Step #12 Cover up & put in the fridge for 30 mins or for up to 3 days.
Step #13 Rasberry Sauce: Thaw raspberries; drain & reserve 1/2 c juice.
Step #14 Press berries through sieve over bowl to remove seeds.
Step #15 Stir in enough of the reserved juice to make sauce consistency.
Step #16 Stir in sugar.
Enjoy the Lemon Cake With Lemon Cream or Raspberry Sauce recipe

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