- 12
- 20 mins
- 80 mins
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 tablespoons grated lemon peel
- 1 teaspoon lemon extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) fat-free strawberry Greek yogurt
- Confectioners' sugar, optional
- Assorted fresh fruit
- Whipped cream
Preparation
Step 1
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extract.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.
Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Fluted Lemon Cake with Fresh Fruit in Taste of Home Christmas Annual
Annual 2014