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Fluted Lemon Cake with Fresh Fruit

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Total Time
Prep: 20 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Donna Pochoday-Stelmach, Morristown, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 
Test Kitchen Approved

Fluted Lemon Cake with Fresh Fruit

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Yield: 12 servings
Prep: 20 min
Cook: 1 hour
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free strawberry Greek yogurt
  • Confectioners' sugar, optional
  • Assorted fresh fruit
  • Whipped cream
Text Ingredients

Directions

  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.
  2. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
  3. Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.

Nutrition Facts

1 piece: 401 calories, 17g fat (10g saturated fat), 103mg cholesterol, 332mg sodium, 56g carbohydrate (36g sugars, 1g fiber), 7g protein.
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