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Ingredients
Cake
2 1/2 cups all-purpose
flour
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups granulated
sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/4 cup plus 1 tablespoon freshly
squeezed lemon juice
1 teaspoon vanilla
extract
5 large eggs, lightly
beaten
Topping
2 cups heavy cream
1 cup plain yogurt
2 tablespoons
confectioners' (powdered) sugar
1 tablespoon lemon zest
1 tablespoon orange zest
4 tablespoons freshly
squeezed lemon juice
Garnish
1/2 cup sliced red and/or
purple seedless grapes
1/2 cup sliced green
seedless grapes
1 cup sliced
strawberries
Directions
Preheat oven to 325°
F. Grease a 9 x 5-inch bread pan.
Cake
Sift flour and salt into
a bowl 3 times. (A convenient way to do this is by
using 2 bowls, and transferring the flour mixture
back and forth.)
In an electric mixer
bowl, blend butter and sugar on low-medium speed until
fluffy. Add lemon zest, orange zest, lemon juice and
vanilla to the butter mixture and beat until well
blended. On low speed, add eggs and flour mixture
alternately, blending after each addition until
smooth. Pour mixture into the greased bread pan.
Bake for 1 hour, or
until a toothpick inserted into the center comes out
clean.
Topping
Combine cream, yogurt,
sugar, lemon zest, orange zest and lemon juice in a
mixing bowl or electric mixer bowl. Beat with
electric mixer or hand-held mixer on high speed until soft peaks
form. Serve slices of cake with dollops of the whipped topping
and garnish with grapes
and strawberries. (Note: You may garnish with other berry
toppings if preferred - see "Tips" above.) |
