Fluted Lemon Cake with Fresh Fruit

 Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 tablespoons grated lemon zest
• 1 teaspoon lemon extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fat-free strawberry Greek yogurt
• Confectioners' sugar, optional
• Assorted fresh fruit
• Whipped cream

Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.

In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.

Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.