Lemon Cake With Lemon Cream or Raspberry Sauce

From A. Lindsay Light Cooking. Baking it as I write!! You can replace the extra-thick yogurt by yogurt cheese. Delicious moist cake with a nice lemon flavour - Made holes on both sides of cake to make sure all the lemon syrup went in - was worried it would be too sour - but not at all!! The sauce with the yogurt is great too! For all lemon lovers - got to try this!!

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 1⁄2 cup butter or 1⁄2 cup  soft margarine
• 2  cups granulated sugar
• 2  eggs
• 1⁄4 cup  plain 1% yogurt
• 2  large lemons, rind of
• 3  cups flour
• 2  teaspoons baking powder
• 1  cup 1% low-fat milk

• Glaze

• 2⁄3 cup fresh lemon juice
• 1⁄2 cup granulated sugar

• Lemon Cream

• 1  cup  extra-thick  Greek yogurt
• 1⁄3 cup granulated sugar
• 1  medium lemon, rind of, grated
• 1  tablespoon fresh lemon juice

• Raspberry Sauce

• 2 (300 g) packages frozen unsweetened raspberries
• 1⁄4 cup granulated sugar

Directions

1. In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
2. Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
3. Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
4. Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
5. Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.