CITRUS YOGURT CAKE

Sounds too healthy? Think again. Moist, tasty and a perfect partner for whipped cream (well, what isn’t?).

2 cups cake flour

1 tsp. baking powder

¾ tsp. baking soda

Pinch salt

¼ cup lime juice

1 cup Greek yogurt (the thicker the better)

¼ cup butter, softened (1/2 a stick)

1 cup sugar

2 large eggs

1 tsp. grated lemon zest

Glaze

3 tbsp fresh lemon juice

3 tbsp. granulated sugar

½ cup confectioners’ sugar

2 tbsp. unsalted butter, softened

Cake: Preheat oven to 350F. Butter a glass 9½ X5” loaf pan. In a medium bowl

whisk flour, baking powder, baking soda and salt. In a small bowl whisk together

lime juice and yogurt. In a mixer bowl whip butter and sugar until fluffy. Beat

in eggs and lemon zest. Beat in the dry and west ingredients in 3 alternating

additions. Pour into the prepared pan and bake for 50 minutes or until toothpick

inserted in the center comes out clean. Tent the cake halfway through the baking

to avoid over-browning.

Microwave lemon juice and sugar for 20 seconds until sugar is dissolved. Whisk

2 tbsp. of the mixture into the confectioners’ sugar. Spread the lemon juice

mixture on the cake. Let stand for ten minutes and then spread the glaze on the

cake. Let dry for 20 minutes.

Serve with lightly sweetened whipped cream.