Ingredients:

2 1/2 cups unbleached flour
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups granulated sugar
1 tablespoons grated lemon peel
1 tablespoon grated orange peel
5 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
5 large eggs
1/2 cup sliced red seedless grapes
1/2 cup sliced green seedless grapes
1 cup sliced strawberries
Topping
2 cups heavy cream
1 cup plain yogurt
2 tablespoons confectioners’ sugar
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
4 tablespoons fresh lemon juice

Directions:

Preheat oven to 325°F. Lightly grease a 9-by-5 inch pan. Sift flour and salt into a small dish 3 times. In a mixing bowl, blend butter and sugar on low speed until fluffy. Add grated peel, lemon juice and vanilla to the butter and neat until well blended. On low speed, add eggs and flour mixture alternately, blending after each addition until smooth. Pour into the prepared pan.

Bake for 1 hour, or until a toothpick inserted in the center some out clean.

To prepare the topping, combine cream, yogurt, sugar, grated peel and lemon juice in a mixing bowl. Beat medium speed until soft peaks form.

Serve slices of cake with the topping, grapes and strawberries. Makes 6-8 servings.

Recipe developed by Fresh Start Cafe, Reedley, California