This dense lemon cake is served warm, but with a cool, sweetened mixture of berries and whole-milk yogurt. Lemon Cake Go to recipes By Stonyfield Vegetarian Desserts American EasterThis dense lemon cake is served warm, but with a cool, sweetened mixture of berries and whole-milk yogurt. Ready In: 1 hour 5 minutes Level: Easy Prep: 15 minutes Cook: 50 minutes Yields: 12 Servings Print RecipeIngredients1 1/2 c all-purpose flour1 T baking powder1/2 t salt2 c Stonyfield Organic Whole Milk Vanilla Yogurt (divided)1 c sugar3 eggszest and juice of 1 lemon1/2 c vegetable oil1 pint blackberries1 T honeydirectionsStep 1Preheat 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.Step 2In 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.