Description
Lemon yogurt cake with lemon whipped cream and fresh berries.
Ingredients
- FOR THE LEMON YOGURT CAKE:
- ½ cups Canola Oil
- 3 whole Large Eggs, Room Temperature
- 1 cup Granulated Sugar
- 1 Tablespoon Lemon Zest
- 1 cup Plain Yogurt
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- FOR THE LEMON SYRUP:
- ⅓ cups Granulated Sugar
- ⅓ cups Lemon Juice
- FOR THE LEMON WHIPPED CREAM TOPPING:
- 1 cup Whipping Cream
- 1 cup Fresh Berries
- 1 teaspoon Lemon Zest
Preparation
Preheat oven to 350ºF. Grease an 8-inch round cake pan.
In a large mixing bowl, whisk oil, eggs, sugar, lemon zest and yogurt until well combined. Fold in flour, baking powder and salt until incorporated.
Pour the cake mixture into the prepared cake pan. Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until sugar has dissolved. Reserve a table for the whipped cream. Set aside.
When the cake is done, let it cool in pan for 5 minutes. Run a paring knife around the edge of the cake to loosen it from the pan. Peel off parchment paper. Place cake on a wire rack.
Pour syrup on the warm cake and allow it to soak the syrup and cool completely.
To prepare the topping, whisk whipping cream and reserved lemon syrup until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake. Garnish with fresh berries and lemon zest.
