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This lemony cake is topped with Blackberry Sauce for a pretty presentation.

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total:
1 hr 15 mins
Servings:
8

Nutrition Profile:

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Ingredients

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Directions

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  • Preheat oven to 350 degrees 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.

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  • Combine milk and oil in a measuring cup. Sift flour, baking powder and salt into a bowl; set aside.

  • 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.

  • 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.

  • 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.

  • Meanwhile, make Blackberry Sauce.

  • Dust the cake with confectioners' sugar, slice and serve with the Blackberry Sauce alongside.

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Nutrition Facts

315 calories; protein 5.4g; carbohydrates 55.8g; dietary fiber 3.3g; sugars 31g; fat 7.7g; saturated fat 1.1g; cholesterol 70.1mg; vitamin a iu 241.7IU; vitamin c 14.7mg; folate 100mcg; calcium 71.4mg; iron 2.6mg; magnesium 19.2mg; potassium 169mg; sodium 193.1mg; thiamin 0.3mg.
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