Glazed Lemon Cake

IMG_7514

by Jani Buckmaster of Beaverton, Oregon, from Sunset magazine’s readers’ recipes

1 cup butter
2 cups sugar
3 large eggs
2 cups low-fat or non-fat lemon-flavor yogurt
1 Tablespoon lemon zest (I use a microplane grater)
3 Tablespoons fresh lemon juice
1 Tablespoon vanilla
3 cups all purpose flour (next time I make it I will try to substitute some whole wheat pastry flour)
1 Tablespoon baking powder
1 teaspoon baking soda

Lemon Syrup:  Blend 1 Tablespoon lemon zest, 3/4 cup fresh lemon juice, and 3/4 cup powdered sugar.

Beat butter and sugar until fluffy.  Beat in eggs, one at a time.  Beat in yogurt, zest, juice and vanilla. Mix flour, baking powder and soda. Add to butter mixture, beating to blend. Scrape into an oiled and floured 10″ Bundt pan and spread level.

Bake at 350 degrees F until edges pull from pan and center springs back when lightly pressed, 55 to 60 minutes.  Cool 15 minutes.  invert cake to release; tip back into pan.  With a long skewer, pierce cake all over. Pour Lemon Syrup over cake.  Cool 1 hour; turn out onto platter.  Garnish with zest made with a regular zester (much thicker than microplane) if desired.  Delicious with berries and whipped cream or ice cream.

If making ahead, store airtight up to 1 day.  (This cake actually keeps quite well.  The syrup keeps it moist.  I bet you could make it 2 or even 3 days ahead.)

Serves 16-18.

Per serving: 308 cal (35% from fat); 4.3 g protein, 12 g fat (6.9 g. sat); 46 g carb, 287 mg sodium, 65 mg chol.

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Published in: on January 17, 2011 at 11:13 am  Comments (2)  

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  2. […] Glazed Lemon Cake topped with warm mixed berries & cherries [oval veg] and vanilla ice […]


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