Lemon Cake With Lemon Cream Or Raspberry Sauce Recipe

Name: Lemon Cake With Lemon Cream Or Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Glaze; 2/3 cup fresh lemon juice; 1/2 cup granulated sugar; Lemon Cream; 1 cup extra-thick Greek yogurt; 1/3 cup granulated sugar; 1 medium lemon, rind of, grated; 1 tablespoon fresh lemon juice; Raspberry Sauce; 2 (300 g) packages frozen unsweetened raspberries; 1/4 cup granulated sugar

Servings: persons

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
Glaze
2/3 cup fresh lemon juice
1/2 cup granulated sugar
Lemon Cream
1 cup extra-thick Greek yogurt
1/3 cup granulated sugar
1 medium lemon, rind of, grated
1 tablespoon fresh lemon juice
Raspberry Sauce
2 (300 g) packages frozen unsweetened raspberries
1/4 cup granulated sugar

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.

1339

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup soft margarine, 2 cups granulated sugar, 2 eggs, 1/4 cup plain 1% yogurt, and more.

Yes, Lemon Cake With Lemon Cream Or Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake With Lemon Cream Or Raspberry Sauce

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