Recipe Name Lemon Yogurt Berry Cake Submitted by PolarNinja 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 Prep Time (minutes) 10 Cook Time (minutes) 50 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 1/2 cup 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 teaspoons Meyer Lemon zest 1 teaspoon vanilla extract/pure 1 1/2 cups, unthawed 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.