Holy Cross Day Lemon Berry Pan Cake

Prep Time20

Cook Time1

Servings: 8 people

Grease one 9-inch cake pan and cut out a circular piece of parchment paper to place in the bottom of the pan. Dust the pan with flour and set aside. Preheat the oven to 350°F.
In a stand mixer (or by hand) beat together the sugar and eggs until smooth. Next, melt the butter and ensure that it is warm but not hot to touch before adding into the sugar and egg mixture along with the yogurt (or sour cream) and 2 tablespoons of the lemon juice. Mix everything to combine.
In a separate bowl, combine the flour, salt, and baking powder.
Add the wet ingredients into the dry and stir until the batter is smooth and well-incorporated.
Pour the cake batter into the greased pan and bake for approximately 60 minutes. If unsure, insert a toothpick into the middle of the cake, and if it comes out clean, the cake is done.
Allow the cake to rest for 10 minutes, then run a knife around the cake to loosen it from the sides of the pan. Flip the cake over onto a platter so that the top is faced down, saving the round parchment paper!
To form the cross, take your parchment paper and fold it in half twice. Unfold it again and place on top of the cake and mark the four "corners" of the cross.
Next, take a paring knife and cut out four eye-shaped pieces of the cake where you made the markings and remove the pieces of cake.
Frost the cake by combining the juice from the other half of the lemon (2 tablespoons lemon juice) with the confectioner's sugar. Decorate with fresh berries and enjoy!