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Recipes - Lemon Yogurt Berry Cake

Recipe Name

Lemon Yogurt Berry Cake

Submitted by

tmbrett

Recipe Description

A recipe updated to be heart healthy (original recipe from Smitten Kitchen, which she changed from Ina Garten).

Quantity	2	Quantity Unit	small round cakes	Servings
Prep Time (minutes)	10	Cook Time (minutes)	50	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cups	King Arthur unbleached all purpose flour
2	teaspoons	baking powder
1/2	teaspoon	Kosher Salt
1	cup (8 fl oz)	non-fat plain yogurt
1/2	cup	applesauce, unsweetened
3	large	Eggland's best eggs
2/3	tablespoon	Meyer Lemon zest
1/3	tablespoon	vanilla extract/pure
1/2	package (18 oz)	Blackberries/blueberries/raspberries, frozen, unsweetened
1/2	cup	fresh Mery Lemon juice
1	tablespoon	brown sugar

Steps

Sequence	Step

1	Preheat oven to 350F and prepare pan(s) with baking spray.
2	In mixer, combine sugar, eggs, yogurt, lemon zest, vanilla and applesauce. Whip.
3	Slowly add flour, salt and baking powder to wet mixture.
4	Add berries to mixture by folding in.
5	Pour into pan(s) and bake on middle rack for 40-50 minutes (less time for smaller pans).
6	Check with cake tester or toothpick for dry center.
7	While cakes are cooking, dissolve brown sugar in lemon juice.
8	Five minutes after cake is removed from oven, pour lemon juice over cakes. It may bubble and sizzle, and cakes will shrink a bit.
9	Serve warm or cold, with berry sorbet, vanilla ice cream, or alone.

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