Fruity Citrus Cake
Yield: 6 servings
Cook Time: 1 hour
Tips: You can use other berries for garnishing if preferred, such as raspberries, blackberries and/or boysenberries. Lemon yogurt can be used instead of plain yogurt if desired.
Suggestion: May be served as a dessert or for breakfast or brunch.
Ingredients
- Cake
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 5 large eggs, lightly beaten
- Topping
- 2 cups heavy cream
- 1 cup plain yogurt
- 2 tablespoons confectioners' (powdered) sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 4 tablespoons freshly squeezed lemon juice
- Garnish
- 1/2 cup sliced red and/or purple seedless grapes
- 1/2 cup sliced green seedless grapes
- 1 cup sliced strawberries
Directions
Preheat oven to 325° F. Grease a 9 x 5-inch bread pan.
Cake
Sift flour and salt into a bowl 3 times. (A convenient way to do this is by using 2 bowls, and transferring the flour mixture back and forth.)
In an electric mixer bowl, blend butter and sugar on low-medium speed until fluffy. Add lemon zest, orange zest, lemon juice and vanilla to the butter mixture and beat until well blended. On low speed, add eggs and flour mixture alternately, blending after each addition until smooth. Pour mixture into the greased bread pan.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Topping
Combine cream, yogurt, sugar, lemon zest, orange zest and lemon juice in a mixing bowl or electric mixer bowl. Beat with electric mixer or hand-held mixer on high speed until soft peaks form. Serve slices of cake with dollops of the whipped topping and garnish with grapes and strawberries. (Note: You may garnish with other berry toppings if preferred - see "Tips" above.)
Cake
Sift flour and salt into a bowl 3 times. (A convenient way to do this is by using 2 bowls, and transferring the flour mixture back and forth.)
In an electric mixer bowl, blend butter and sugar on low-medium speed until fluffy. Add lemon zest, orange zest, lemon juice and vanilla to the butter mixture and beat until well blended. On low speed, add eggs and flour mixture alternately, blending after each addition until smooth. Pour mixture into the greased bread pan.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Topping
Combine cream, yogurt, sugar, lemon zest, orange zest and lemon juice in a mixing bowl or electric mixer bowl. Beat with electric mixer or hand-held mixer on high speed until soft peaks form. Serve slices of cake with dollops of the whipped topping and garnish with grapes and strawberries. (Note: You may garnish with other berry toppings if preferred - see "Tips" above.)