Luscious Lemon Cake

• 2 cups all-purpose flour
• 12 teaspoon baking powder
• 18 teaspoon salt
• 2 grated lemons, zest of (reserve 1 tsp. for lemon cream sauce)
• 1 14 cups granulated sugar
• 1 cup plain 2% yogurt
• 14 cup melted butter
• 14 cup freshly squeeezed lemon juice
• 2 eggs
• 12 teaspoon baking soda
• 1 cup plain 2% yogurt
• 2 tablespoons granulated sugar
• 2 cups prepared fresh fruit (frozen or canned fruit, drained can also be used)

1. Preheat oven to 350F Butter a 10-inch bundt pan.
2. In a small bowl, whisk flour, baking powder salt and zest.
3. In a large bowl, whisk sugar, yogurt, butter, lemon juice, and eggs, until combined; whisk in baking soda.
4. Using a large spoon add flour mixture one-third at a time,, stirring after each addition, just until batter is blended.
5. Spread into prepared pan, smoothing top.
6. Bake for 35 minutes or until a tester comes out clean.
7. Let cool in pan on rack for 15 minutes.
8. Invert onto rack, remove pan and cook completely.
9. METHOD FOR CREAM SAUCE:.
10. In a small bowl,stir together yogurt, sugar and reserved 1 teaspoons zest.
11. Cover and refrigerate for up to 2 days.
12. Cut 1/2 inch slices of the lemon cake.
13. Place 3 slices of cake on each serving plate.
14. Drizzle with lemon cream cream sauce; spoon fruit on top.

flour, baking powder, salt, lemons, sugar, yogurt, butter, freshly squeeezed lemon juice, eggs, baking soda, yogurt, sugar, also

Taken from www.food.com/recipe/luscious-lemon-cake-367825 (may not work)