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Don’t etch this recipe in stone — this could make an equally tasty lemon cake with blueberry, raspberry or strawberry sauce or even a gentle orange yogurt cake, simply dusted with powdered sugar. The sauce is optional, but when you find that you have extra (you will, unless you halve it) it makes as welcome a sauce over ice cream as it does stirred into your leftover plain yogurt.
Cake
1 cup whole milk plain unsweetened yogurt (this is the ideal; however, I had success with 2% Greek yogurt)
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Sauce
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice
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1st Keep
 Poached_and_Scrambled
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