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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze. Ingredients:
3 cups all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup unsalted butter, softened |
2 1/4 cups granulated sugar |
4 eggs |
1 tablespoon grated orange zest |
2 teaspoons grated lemons, zest of |
3/4 cup plain yogurt |
1/3 cup orange juice |
1/3 cup granulated sugar |
1/4 cup lemon juice |
Directions:
1. Cake: Combine the flour, salt, baking powder and baking soda; set aside.
2. Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
3. Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
4. Add the zests.
5. Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
6. Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
7. Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
8. Cool for 10 minutes in the pan, then remove to a wire rack.
9. Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
10. Poke holes in the cake with a toothpick, skewer or fork.
11. Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
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