Fluted Lemon Cake with Fresh Fruit Recipe

Fluted Lemon Cake with Fresh Fruit Recipe
Fluted Lemon Cake with Fresh Fruit Recipe photo by Taste of Home
Publisher Photo

Fluted Lemon Cake with Fresh Fruit Recipe

Be the first to add a review
Publisher Photo
This citrusy, golden-brown cake looks especially beautiful baked in a fancy bundt pan. Serve each slice with a dollop of whipped cream and fresh fruit.—Donna Pochoday, Morristown, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons grated lemon peel
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) 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 peel 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. Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Fluted Lemon Cake with Fresh Fruit in Taste of Home Christmas Annual Annual 2014

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons grated lemon peel
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) fat-free strawberry Greek yogurt
  • Confectioners' sugar, optional
  • Assorted fresh fruit
  • Whipped cream
  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 peel 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. Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Fluted Lemon Cake with Fresh Fruit in Taste of Home Christmas Annual Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFluted Lemon Cake with Fresh Fruit

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review