Lemon Cake With Lemon Cream Or Raspberry Sauce - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup soft margarine
2 cups granulated sugar
2 eggs
1/4 cup plain 1% yogurt
2 large lemons, rind of
3 cups flour
2 teaspoons baking powder
1 cup 1% low-fat milk
Glaze
2/3 cup fresh lemon juice
1/2 cup granulated sugar
Lemon Cream
1 cup extra-thick Greek yogurt
1/3 cup granulated sugar
1 medium lemon, rind of, grated
1 tablespoon fresh lemon juice
Raspberry Sauce
2 (300 g) packages frozen unsweetened raspberries
1/4 cup granulated sugar

Preparation

In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.