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You'll find that the lemon isn't overpowering in this cake, but that it gives it a unique taste.

Recipe by Oxmoor House July 2004


Recipe Summary test

42 mins
32 mins
5 hrs
6 hrs 14 mins
Makes 12 to 15 servings


Ingredient Checklist


Instructions Checklist
  • Heat whipping cream and 2 teaspoons lemon rind in a large saucepan over medium-low heat until hot. Add morsels, and cook 5 minutes or until chocolate is melted, stirring constantly. Cool; cover and chill at least 5 hours.

  • Meanwhile, melt unsweetened chocolate and 1 tablespoon lemon rind in a small saucepan; let cool.

  • Stir together flour and next 3 ingredients; set aside.

  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended; stir in vanilla. Add flour mixture alternately with yogurt, beginning and ending with flour mixture; stir in melted unsweetened chocolate mixture just until blended. Divide batter evenly among 3 lightly greased 9-inch round cakepans.

  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

  • Meanwhile, beat chilled whipping cream mixture at medium speed until stiff peaks form. (Be careful not to overbeat.)

  • Spread frosting between layers and on top and sides of cake. Store in refrigerator.


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