Lemon Cake With Lemon Cream Or Raspberry Sauce

From a. Lindsay light cooking. baking it as i write!! you can replace the extra-thick yogurt by yogurt cheese. delicious moist cake with a nice lemon flavour - made holes on both sides of cake to make sure all the lemon syrup went in - was worried it would be too sour - but not at all!! the sauce with the yogurt is great too! for all lemon lovers - got to try this!!

Steps

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.

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.

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.

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.

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 m.

Ingredients

butter, granulated sugar, eggs, plain 1% yogurt, lemons, rind of, flour, baking powder, 1% low-fat milk, fresh lemon juice, greek yogurt, lemon, rind of, frozen unsweetened raspberries