Lemon Cake

• 1/4 cup promise buttery spread
• 1 cup granulated sugar
• 1 eggs
• 2 grated lemon peel
• 1/3 cup 2% milk
• 1 1/4 cups yogurt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup lemon juice
• 1/4 cup confectioners sugar
• 2 tablespoons honey
• frozen raspberries in heavy syrup, partially thawed fresh, or blueberries

1. Preheat oven to 350u0b0. Grease 8-inch round cake pan, then line with waxed paper; set aside.
2. For cake, Beat Promise(R) Buttery Spread, granulated sugar, egg and grated lemon peel of 1 lemon in large bowl with electric mixer until light and fluffy. Add milk and 1/4 cup yogurt and mix well. Add flour and baking powder and mix just until blended. Spread into prepared pan.
3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from pan and cool slightly.
4. For glaze, combine lemon juice with confectioners sugar in medium bowl until smooth. Brush glaze evenly over warm cake. Cool completely.
5. For topping, combine remaining 1 cup yogurt , honey and remaining lemon peel. To serve, spoon topping on cake, then sprinkle with raspberries.

promise buttery spread, sugar, eggs, lemon peel, milk, yogurt, flour, baking powder, lemon juice, confectioners sugar, honey, frozen raspberries

Taken from www.yummly.com/recipe/Lemon-cake-304270 (may not work)