Lemon Yogurt Cake With Apricot-Cherry Compote

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David Lebovitz


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1 1/2 cup (210 g) all-purpose flour

1 teaspoon baking powder (preferably aluminum-free)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (300 g) sugar

1 cup (250 g) whole milk plain yogurt

1/2 cup (125 ml) neutral-tasting vegetable oil (such as grapeseed or colza/canola)

2 large eggs, at room temperature

2 tablespoons freshly squeezed lemon juice

zest of 2 lemons, unsprayed or organic

1 1/2 cup (210 g) powdered sugar

3 tablespoons freshly squeezed lemon juice

1 1/2 pounds (700 g) fresh apricots, halved and pitted

2 cups (280 g) fresh cherries (sweet or sour), pitted

1/3 cup to 1/2 cup (65 – 100 g) sugar

1 tablespoon honey

1/3 cup (80 ml) rosé, white wine (dry or sweet), or water

a few drops almond or vanilla extract

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