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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A bright summery cake that holds up well for picnics. Ingredients:
1/2 lb softened butter |
1 1/2 c sugar |
4 eggs, room temperature |
1 tbsp lemon zest |
2 1/2 c flour |
1/2 tsp salt |
1 tsp baking soda |
1 tsp baking powder |
1/2 pint yogurt, room temperature |
3/4 c finely ground nuts |
1/2 c lemon juice |
Directions:
1. Preheat oven to 350
2. Cream the softened butter and 1c sugar together until light and fluffy
3. Add eggs and zest and mix thoroughly
4. Sift the flour, salt, baking soda and baking powder together
5. Add the sifted mix, alternating with the yogurt, to the butter
6. Fold in the nuts
7. Turn into a well-greased 9 tube pan
8. Bake for an hour
9. Combine the lemon juice and 1/2 c sugar in a saucepan and heat until the sugar has dissolved
10. Pour over the cake while the cake is still warm. Let the cake cool in the pan.
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