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Serve the cake as a simple dessert or with a dollop of whipped cream or fresh fruit.
Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to 5 days for extended freshness.
Variations:
Add sliced almonds or ground almonds for a more pronounced almond flavor and extra crunch.
For a more intense lemon flavor, increase the zest and juice of the lemon.
You can replace the candied fruit with chopped dried fruit or fresh berries.
FAQ:
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the flour with a gluten-free flour blend to make the cake gluten-free.
Q: Can I use something other than yogurt?
A: If you don't have yogurt, you can use sour cream or buttermilk as a substitute.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Once fully cooled, wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before serving.
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