Yield: 10 servings
Measure | Ingredient |
---|---|
\N \N | -Karen Thackeray Cake |
2¼ cup | All-purp flour |
1½ cup | Sugar; up to 2 cups |
½ teaspoon | Salt |
½ teaspoon | Baking soda |
1 teaspoon | Grated lemon rind |
1 teaspoon | Vanilla |
1 cup | Butter; softened |
8 ounces | Lemon yogurt |
3 \N | Eggs Glaze; optional |
1 cup | Confectioners sugar |
2 teaspoons | Lemon juice |
Preheat oven to 350F. In large mixing bowl, combine all cake ingredients using low speed. Increase to medium speed and beat 3 min, scraping bowl. Pour into greased and floured 10-inch tube or bundt pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze, beat confectioners sugar and lemon juice until smooth. Drizzle glaze over cooled cake.
Source: Apron Strings