Yogurt Lemon Nut Cake
From an old copy of Southern Living.
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READY IN: 1hr 50mins
YIELD: 1 10-inch cake
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup finely chopped walnuts
- 2tablespoons sugar
- 1teaspoon grated fresh lemon rind
- 1cup sugar
- 4
- 2 1⁄2cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1(8 ounce) carton plain yogurt
- 2teaspoons grated fresh lemon rind
- 1teaspoon vanilla extract
- 1⁄2
- 1⁄2cup sugar
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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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