Lemon Curd and Yogurt are the secrets to this moist, yummy snack cake!
If you haven’t cooked with Lemon Curd before, it tastes just like the gooey center of a lemon cookie bar. It is good straight outta the jar. It has a mild flavor but adds moistness and bit of tang to the cake. I wanted more lemon flavor so I added a teaspoon of grated lemon peel.
I didn’t drizzle with frosting but when I make it again I will. Mix a cup of powdered sugar and a tablespoon of lemon juice and drizzle on top after the cake cools…something to look forward too next time!
Simple, simple recipe and a nice bright flavor. You could easily substitute blueberry’s or blackberries.
3/4 cups granulated sugar
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup plain low-fat yogurt
1/4 cup low-fat milk
1/4 cup lemon curd
1 teaspoon grated lemon peel
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups fresh raspberries
Preheat oven to 325°. Butter an 8 x8 inch baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, lemon curd and grated lemon peel until mostly blended.
Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter with raspberries. Gently spread remaining batter over berries.
Bake until a toothpick inserted in center comes out clean, about 30 minutes; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour.