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Fluted Lemon Cake with Fresh Fruit

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

12 servings

This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Fluted Lemon Cake with Fresh Fruit Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free strawberry Greek yogurt
  • Confectioners' sugar, optional
  • Assorted fresh fruit
  • Whipped cream

Directions

  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract.
  2. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
  3. Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 piece: 401 calories, 17g fat (10g saturated fat), 103mg cholesterol, 332mg sodium, 56g carbohydrate (36g sugars, 1g fiber), 7g protein.

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