Yogurt Lemon Nut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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