Prep 1 hr
Cook 50 mins
From an old copy of Southern Living.
- 1⁄2 cup finely chopped walnuts
- 2 tablespoons sugar
- 1 teaspoon grated fresh lemon rind
- 1 cup butter or 1 cup margarine, softened
- 1 cup sugar
- 4 eggs
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (8 ounce) carton plain yogurt
- 2 teaspoons grated fresh lemon rind
- 1 teaspoon vanilla extract
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup sugar
- In a bowl, mix together the first 3 ingredients; stirring well.
- Sprinkle in a greased and floured 10-inch tube pan; set aside.
- Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
- Add eggs one at a time; beat well after each addition.
- In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
- Stir in 2 teaspoons lemon rind and vanilla.
- Pour batter into prepared tube pan.
- Bake in a 350° oven for 50 minutes or until pick comes out clean.
- Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
- In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
- Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).
WOW - absolutely delicious!! I skipped the walnut/lemon zest step, used vanilla flavored yogurt and also used two teaspoons of lemon oil in place of the vanilla extract. I'm fortunate enough to have access to local farm eggs, and the yolks were almost orange. They gave the batter a beautiful yellow hue. I used the Nordic Ware round tube pan, but this recipe is worth it to go out and buy the 10 cup Bundt pan for a more artistic cake! It really didn't take much effort to put together at all. Di, thank you so much for posting this recipe!