Lemon Yogurt Cake with Fruit
Note: Make a single layer cake and use Lemon Sugar (below) sprinkled over fruit as a cake topping. Or, make a double layer cake and use Lemon Icing with some fruit between and on top of cake.
1/2 cp (1 stick) butter or margarine
1 1/4 cp sugar
2 1/2 cp sifted flour
1/2 t baking soda
1 container plain yogurt (1 cp)
1 lemon rind, finely grated
1 1/2 T lemon juice, freshly squeezed
Frozen peaches, strawberries, or other fruit, thawed (use fresh if in season)
Whipped cream, lemon sugar, or lemon icing (recipes below)
1. Grease 13x9x2-inch baking pan; dust with flour. Or, use 2 layer cake pans and use
or whipped cream between layers.
2. Beat butter and sugar in large bowl with electric mixer til thoroughly blended. Add eggs,
one at a time, beating well after each.
3. Sift flour, baking soda, and salt onto wax paper. Stir into creamed mixture alternately
with yogurt, just til blended.
4. Add lemon rind to cake mixture. Squeeze juice and stir in 1 1/2 T. Pour into prepared
5. Bake in moderate oven (350 ) for 40 minutes or til center springs back when lightly
touched with fingertips. Cool on wire rack. Serve with fruit and toppings.
In cup, mix 2 T sugar with 1 T finely grated lemon rind til well mixed. Let stand in warm place,
stirring occasionally, til dry and crumbly.
Country Living, Dec. 1993
1/2 cp unsalted butter, softened to room temperature
4 1/2 cp confectioners' sugar, sifted
2 t lemon extract
1/4 cp milk
1. In large bowl, beat butter and 1 cp of confectioners' sugar til smooth.
2. Gradually beat in 1 more cp of sugar.
3. Beat in lemon extract, or fresh lemon juice, and milk. Adjust measurements accordingly.
4. Gradually beat in remaining sugar. If necessary, add a little more milk to give icing a
Washington Post, Apr. 3, 1996