Author Notes
Lemon yogurt cake with lemon whipped cream and fresh berries —Oh Sweet Day!
Ingredients
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Lemon Yogurt Cake
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1/2 cup
canola oil
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3
large eggs, room temp
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1 cup
granulated sugar
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1 tablespoon
lemon zest
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1 cup
plain yogurt
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1 1/2 cups
all purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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Lemon Syrup
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1/3 cup
granulated sugar
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1/3 cup
lemon juice
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Lemon Whipped Cream Topping
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1 cup
whipping cream
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1 cup
fresh berries
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1 teaspoon
lemon zest
Directions
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Preheat oven to 350F. Grease an 8-inch round cake pan.
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In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well combined.
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Fold in the flour, baking powder and salt until incorporated.
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Pour the cake mixture into the prepared cake pan.
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Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
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To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until the sugar has dissolved. Reserve a table for the whipped cream. Set aside.
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When the cake is done, let it cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper. Place cake on a wire rack.
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Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
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To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks.
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Gently spread a thick layer of whipped cream on top of the cake.
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Garnish with fresh berries and lemon zest.
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