Mediterranean lemon cake

Yield: 8 servings

Measure Ingredient
1 cup Softened butter
1½ cup Sugar
4 \N Eggs, room temp
1 tablespoon Grated lemon peel
2½ cup Unbleached flour
½ teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
1 cup Yogurt, room temp
¾ cup Finely ground nuts
½ cup Lemon juice

Cream the softened butter and 1 c of the sugar together until light and fluffy. Add eggs and the lemon peel; blend thoroughly. Sift the flour, salt, baking soda and baking powder together. Add dry ingredients alternately with the yogurt. Fold in the ground nuts.

Turn into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the top comes out clean.

Combine the ½ c sugar and lemon juice in a saucepan. Heat until sugar has dissolved and pour over the cake while still warm. Allow cake to cool in the pan. From "The Portable Feast" by Diane D.

MacMillan, 101 Productions.

Posted by Terri St. Louis, Internet terri.woltmon@...

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