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Fluted Lemon Cake with Fresh Fruit

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
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    12 servings

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

  • 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.
  • In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
  • 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.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.

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