This really IS an awsome cake and it's very simple to make. My boyfriend called this cake "intoxicating". I used all yogurt and I did toast the walnuts, takes a bit longer, but well worth it in flavor. You could put candied lemon rind on top of each slice. This is from "Sundays at the Moosewood", a GREAT cookbook that I use often.
This is a really sound recipe - made a few changes and it was very tasty and well received. I didn't have enough walnuts, so added some candied citrus peel, chopped glace cherries and dried cranberries. Subbed half a cup of flour with wholewheat. Used all yogurt. Followed the glaze recipe very loosely, based on the 'too sweet' comment, so it just added a hint more lemon and cinnamon to the initial aroma of the cake. I also made some in mini muffin moulds, which worked really well!
Nicely spiced, moist, simple, and yummy... I used additional yogurt instead of buttermilk, and it was great. The glaze was too sweet for me, though! Next time I'll leave that part out.
This cake is scrumptious - the combination of the lemon, cinnamon and toasted walnuts were so delicious! With the comments about the glaze I reduced the amount but proportionately add more lemon juice. This was a mistake the glaze was delicious and I wanted more - I should have just increased the lemon juice. The one problem with this recipe was the cooking time. The cake was done at 30 minutes, and the extra cooking time with the glaze just dried it out especially in the middle. Next time I will put the glaze on at 25 minutes and maybe poke it to allow the glaze to seep in and just cook it for 5 more minutes. I look forward to making this again, thanks for sharing. Made for "My Food Odyssey" - Albania
Very yummy and similar to a Greek yoghurt cake I make. The whole famiy gave this 5 thumbs up.
This is really good! The cake is rich and moist. The glaze is lemony and spicy, a really nice combination. Highly recommend this cake for any occasion.