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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Moist and tender, this gorgeous classic has a refreshing taste of sunshine. Ingredients:
1 cup butter, softened |
2 cups sugar |
6 eggs |
2 teaspoons vanilla extract |
1 teaspoon grated lemon peel |
1 teaspoon grated orange peel |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup (8 ounces) lemon yogurt |
glaze: |
1-1/2 cups confectioners' sugar |
2 to 3 tablespoons lemon juice |
2 tablespoons finely chopped candied lemon peel |
2 tablespoons finely chopped candied orange peel |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon peel and orange peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel. Yield: 12 servings.
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