Recipe Image

Lemony Yellow Cake with Blackberry Sauce

  • 30 m
  • 1 h 15 m
EatingWell Test Kitchen
“This lemony cake is topped with Blackberry Sauce for a pretty presentation.”


    • 2 tablespoons fine dry breadcrumbs
    • ⅓ cup low-fat milk
    • 3 tablespoons canola oil
    • 1½ cups unsifted cake flour
    • 2 teaspoons baking powder
    • Pinch of salt
    • 2 large eggs, at room temperature
    • 1 large egg yolk, at room temperature
    • ¾ cup granulated sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons freshly grated lemon zest
    • 1 teaspoon vanilla extract
    • Blackberry Sauce, (recipe follows)
    • Confectioners’ sugar for dusting


  • 1 Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Add breadcrumbs, tilting the pan to evenly coat the inside. Tap out the excess.
  • 2 Combine milk and oil in a measuring cup. Sift flour, baking powder and salt into a bowl; set aside.
  • 3 Combine eggs, egg yolk, sugar and lemon juice in a mixing bowl. Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes. Beat in lemon zest and vanilla.
  • 4 Sift half of the reserved dry ingredients over the beaten egg mixture and fold in with a rubber spatula until blended. Fold in half of the milk mixture. Repeat these steps with the remaining dry ingredients and milk mixture.
  • 5 Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.
  • 6 Meanwhile, make Blackberry Sauce.
  • 7 Dust the cake with confectioners' sugar, slice and serve with the Blackberry Sauce alongside.
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