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Recipe Information |
- Source:
- Vicky Bryant (found on internet)
Serves/Makes:1 cake
- Ingredients
- 1 cup (225 ml) butter, softened
- 1 cup (225 ml) sugar
- 1-1/2 tsp (7 ml) grated lemon rind
- 1 tsp (5 ml) vanilla extract
- 4 eggs, at room temperature
- 2-1/2 cups (600 ml) flour
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1/4 tsp (1 ml) salt
- 1 cup (225 ml) finely ground blanched almonds (put through food processor until powdery)
- 1 cup (225 ml) plain yogurt
- Lemon syrup:
- 1/2 cup (125 ml) sugar
- 1/3 lemon juice
- 2 tbsp (30 ml) water
- Preparation
- Preheat oven to 350 degrees (175 C.).
- In a large bowl, cream butter and sugar until fluffy.
- Beat in lemon rind and vanilla.
- Add eggs, one at a time, beating well after each addition.
- Mix flour, baking powder, baking soda and almonds.
- Add flour mixture to butter mixture alternately with yogurt, beating well after each addition.
- Pour batter into a well-greased, lightly floured bundt pan or tub pan.
- Bake for 50 to 60 minutes until the tester comes out clean.
- Using a fork, pierce the surface of the cake all over.
- Slowly pour lemon syrup over hot cake.
- Let cake cool in pan on wire rack.
- Invert on cake plate to serve.
- Lemon syrup:
- In a small pan, combine sugar, lemon juice and water and stir over medium heat until sugar dissolves and mixture boils.
- Boil for two minutes.
- Keep warm until ready to use.
- Comments
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