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Wow! Half of 9X13 pan was gone before supper! The wonderful smell of the cooking cake drew them in the kitchen. Moist,so good, I think it was the use of the yogurt. I have never used yogurt before in a cake, I certainly will again. It smelled like a pancake cooking in the oven. My edges of the cake were a little crispy at 400* but the cake was done in the middle and the crispy edges were ok. I used vanilla yogurt,butter and also used the vanilla extract.The instructions did not say when to put the vanilla in but I put with the liquids. I also let the sugar, lemon juice and water come to a rolling boil, poked holes in the cake with a fork and poured while the cake was still hot. This is a quick, economical, rich tasting moist cake that I would serve anytime especially for guests with a scoop of lemon sherbet.
GREAT TASTE, EASY PREP, how much more could a person want! I, too, used a vanilla yogurt (fat-free, in my case, 'cause that's what I have around most of the time)! Particularly appreciated the hot topping that soaked in! Definitely a keeper! [Made & reviewed while on tour in Africa on the Zaar World Tour 4]
Loved this cake, but quick suggestion, let people know how long to boil the syrup. I boiled mine too long and it turned out almost too hard to use. My big BooBoo not yours. Thank You for the recipe.
This was easy to make. I used low-fat vanilla yogurt in the cake. Made for Ramadan Tag
My Boyfriend and i made this cake yesterday and it turned out astounding!! Everyone just loved it and the recipe is straightforward and tremendously delicious!!