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.

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