Lemon Yogurt Cake

We've been a little blah.
Not under the weather (well, actually, I have been but no one else), but just blah.
It's springtime!  We should be happy with all this sunshine and wonderful weather.
But here we were feeling mopey.

I browsed and browsed, trying to find something to perk us up.
And then I saw it.
This recipe on Smitten Kitchen.
I didn't have limes or blackberries, but I did have lemons and strawberries which made this cake sound a little bit like Shiny Happy People by REM.
We needed to be more like shiny, happy people around here!

Funny thing.
When I went to get the eggs out of the fridge, I accidentally crushed one.
I didn't squeeze it hard or anything (unless I forgot to turn off my She-Ra strength), it just smashed right in my hand and then proceeded to ooze all over the door shelves.

The strawberry sauce was really yummy!
The cake wasn't as lemony as I would have liked.
Next time I'll add more lemon.
But it was moist and could be paired with almost any fruit sauce you wanted.
Like blackberries or rasperries or maybe even kiwi.
I wonder what kiwi would be like . . . an experiment may be in order!

Lemon Yogurt Cake with Strawberry Sauce

Ingredients
1 cup nonfat vanilla yogurt
1/6 cup applesauce
1/6 cup olive oil
1 cup sugar
zest of one lemon
1/4 cup lemon juice
2 eggs
1 cup all purpose flour
2/3 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt

Sauce:
6 oz frozen strawberries
1/8 cup water (I used too much and it turned out runnier but still tasted good)
1 1/2 Tbsp sugar
1/2 Tbsp lemon juice

Directions
•Grease a 9" pan and preheat oven to 350*F.
•In a large mixing bowl, whisk together the yogurt, oil, applesauce, sugar, lemon zest, and juice.
•Add the eggs one at a time, whisking well after each one.
•Sift flour, baking powder, baking soda, and salt together, right over your yogurt batter.
•Stir with a spoon until just combined.
•Pour into prepared pan and bake for 35-40 minutes.

Sauce:
•Combine strawberries, water, sugar, and lemon in a blender or food processor.
•Puree until very smooth.
•Press through a fine mesh strainer to remove the seeds.