Yogurt lemon cake with berry sauce | Heart and Stroke Foundation
A recipe for yogurt lemon cake with berry sauce provided by Heart & Stroke recipe partner Canola Eat Well.
Keywords
- holiday dessert recipe
- yogurt lemon cake recipe
- heart healthy recipes
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Round baking pan
- Parchment paper
- Oven
- Stove
- Cooling rack
- Chef's knife
- Cutting board
- Microplane
- Spoon
- Tester
- Kitchen timer
Ingredients
- 3/4 cup (175 mL) whole wheat flour
- 3/4 cup (175 mL) all-purpose flour
- 1/3 cup (75 mL) packed light brown sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 cup (250 mL) plain 1 or 2% yogurt
- 1/4 cup (60 mL) canola oil
- 1 tbsp (15 mL) lemon zest
- 1 large egg
- 1 large egg white
- 1 bag (600 g) frozen mixed berries
- 1/4 cup (60 mL) orange juice
- 2 tbsp (25 mL) packed brown sugar
- 2 tbsp (25 mL) each water and cornstarch
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