Lemon Cake With Lemon Cream or Raspberry Sauce

poniedziałek, 17 lutego 2014

Lemon Cake With Lemon Cream or Raspberry Sauce

Time: 1 hrs 5 mins


  • 1/2 cup butter or 1/2 cup soft margarine
  • 2 cups granulated sugar
  • 2 eggs
  • 1/4 cup plain 1% yogurt
  • 2 large lemons, rind of
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 cup 1% low-fat milk


  • 1 In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
  • 2 Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
  • 3 Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
  • 4 Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
  • 5 Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.

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