This dense lemon cake is served warm, but with a cool, sweetened mixture of berries and whole-milk yogurt.
- 1 1/2 c all-purpose flour
- 1 T baking powder
- 1/2 t salt
- 2 c Stonyfield Organic Whole Milk Vanilla Yogurt (divided)
- 1 c sugar
- 3 eggs
- zest and juice of 1 lemon
- 1/2 c vegetable oil
- 1 pint blackberries
- 1 T honey
Calories: 250, Calories from Fat: 100, Total Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 50mg, Sodium: 140mg, Total Carbohydrate: 34g, Dietary Fiber: 2g, Sugars: 20g, Protein: 5g, Vitamin A: 4%, Vitamin C: 10%, Calcium: 20%, Iron: 4%
Preheat oven to 350°. Prepare a loaf pan with cooking spray. In a large bowl, sift together flour, baking powder and salt. Set aside. In a separate bowl, cream together 1 cup of yogurt, sugar and eggs. Add lemon zest, lemon juice and vegetable oil to wet ingredients. Combine wet ingredients with dry ingredients and mix well. Pour mixture into pan and bake for about 50 minutes or until toothpick inserted into the middle comes out clean.
In a medium size bowl, combine blackberries, honey and remaining yogurt, and gently fold together. Refrigerate for at least 1 hour before serving. Serve lemon cake warm or at room temperature with a generous scoop of blackberries and yogurt.