Author Notes: Lemon yogurt cake with lemon whipped cream and fresh berries —Oh Sweet Day!
Makes: one 8-inch cake
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
- Preheat oven to 350F. Grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well combined.
- Fold in the flour, baking powder and salt until incorporated.
- Pour the cake mixture into the prepared cake pan.
- Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
- 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.
- 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.
- Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
- To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks.
- Gently spread a thick layer of whipped cream on top of the cake.
- Garnish with fresh berries and lemon zest.
Photo by Oh Sweet Day!