Mother's Day is a week away and what better way to make a cake for mom. This lemon cake is similar to my marble cake recipe, which I talked about here. I love lemon desserts and I find them really fresh, simple and delicious. You can also serve a lemon glaze or a raspberry sauce with this cake, recipes at the bottom of the post.
Lemon Cake Recipe
1/2 cup butter or soft margarine
2 cups of white sugar
1/4 cup -1% or 2% plain yogurt
grated rind of 2 medium lemons
3 cups all purpose flour
2 tsp baking powder
1 cup -1% or 2% milk
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, yogurt and lemon rind. Separately, mix flour with baking powder. Into egg mixture, add alternatively milk and flour (making 3 additions of flour mixture and 2 of milk).
Spoon into greased and floured 10 inch bundt pan (or something similar in size). Bake at 350 degrees for 50 minutes or until cake tester comes out clean.
The cake can be prepared beforehand, covered and refrigerated up to 5 days.
1/2 cup freshly squeezed lemon juice
1/2 cup white sugar
Add sugar to lemon juice, and mix until dissolved. This can be made up to two days in advance and stored in the refrigerator.
When ready to serve, take cake and poke many holes with toothpick. Then pour lemon glaze over cake and allow it to seep into the cake.
Serve and enjoy. For a little more, try the raspberry sauce:
Take 600g of frozen raspberries and allow to thaw. Put raspberries into sieve with bowl underneath. Collect about 1/2 cup of juice and set aside. Then press the raspberries through the sieve (to remove seeds. Add back some of the juice so that the sauce has the consistency that you want. Then add 1/4 cup sugar to mix until dissolved.
I made this cake for Easter brunch and everyone was raving about how good it was. I hope you will try it and enjoy it as much as we did. Have a great Sunday!