Shelly's Recipe

LEMON YOGURT CAKE WITH YOGURT CREAM TOPPING

Category: Cakes

Lemon Yogurt Cake:
2-1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/8 tsp salt
l/2 cup unsalted butter, cut in chunks, at room temperature, plus butter for pan
1 1/4 cup sugar
2 whole eggs
4 egg whites (in addition to whole eggs)
1 cup lemon yogurt (NOT nonfat)
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tsp pure vanilla extract

Berry Topping:
1 quart seasonal berries, e.g. raspberries, blackberries, strawberries, sliced peaches or a mixture
1/3 cup sugar (or to taste)

Lemon Yogurt Cream:
1/2 cup heavy (whipping) cream
4 tsp confectioners’ sugar
2 cups smooth lemon yogurt

For the Cake: Preheat the oven to 325. Line a 9-inch round cake pan with parchment or waxed paper. Butter and flour the sides of the pan.

Mix the cake flour, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.

Beat the butter until creamy another medium bowl. Add the sugar, a little at a time, beating constantly. One by one, add the eggs and egg whites, beating after each addition. Add the yogurt and mix in; add the lemon zest, lemon juice and vanilla. Beat until well combined.

Sift the flour mixture over the batter. Gently fold it in with a rubber/plastic spatula. Distribute the batter evenly in the prepared pan.

Bake in lower third of oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Turn cake out on rack and cool.

For the Fruit: Mix the fruit and sugar, stirring well. Let sit until the fruit is juicy, at least 30 minutes.

For the Yogurt Cream: Beat the heavy cream just until soft peaks form. Add the sugar and continue beating until stiff. Carefully fold in the yogurt and refrigerate up to one hour until serving time for best texture.

To assemble: Cut the cake in wedges. Top each serving with fruit and a dollop of yogurt cream.