Description:

Deliciously different cake for late winter Sunday Mornings!

Source:

S. Chokel

Serves/Makes:1 Cake

Ingredients

• Cake:
• 1/2 cup (125 ml) butter, softened
• 3/4 cup (175 ml) sugar
• 2 eggs, lightly beaten
• 1/3 cup (80 ml) plain yogurt
• 1/3 cup (80 ml) buttermilk
• 2 cups (475 ml) unbleached white flour
• 1 tsp (5 ml). baking powder
• 1 tsp (5 ml). baking soda
• 1/2 tsp (2 ml). cinnamon
• 1 tbsp (15 ml) lemon rind, grated
• 1 cup (225 ml) walnuts, toasted and finely chopped
• Glaze:
• 3/4 cup (175 ml) water
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml). ground cinnamon
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 tsp (1 ml). ground allspice
• dash of ground cloves

Preparation

• Preheat the oven to 350 degrees (175 C.).
• Cake:
• Cream together the butter and sugar until light and fluffy and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
• The cake should still be moist.
• Glaze:
• Simmer together all the ingredients, covered, for about 15 minutes.
• When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake.
• Return the cake with glaze to the oven for about 10 minutes.

Comments

From "Sundays at Moosewood Restaurant" by Molly Katzen (ISBN 0-671-67989-9)