| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
plus 1 Tbl softened butter |
| 2 |
c |
plus 1 Tbl all-purpose |
|
|
butter |
| 4 |
|
Eggs |
| 2 |
|
Lemons |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Plain yogurt, 8 oz |
| 2 |
t |
Baking powder |
| 3/4 |
t |
Baking soda |
| 1/2 |
t |
Salt |
|
|
LEMON-YOGURT GLAZE: |
| 1 |
c |
Confectioners' sugar |
| 1 |
|
Lemon |
| 1/4 |
c |
Plain yogurt, 2 oz |
INSTRUCTIONS
CAKE PREPARATION: For The Cake, coat a 3-quart bundt or tube pan with
1 tablespoon of the butter and dust pan with 1 tablespoon of the
flour. Separate the eggs and set aside. Grate 2 teaspoons lemon zest
and squeeze 1/3 cup lemon juice. Beat remaining butter and the sugar
in a bowl until the mixture is light and fluffy. Beat in egg yolks,
one at a time. Beat in lemon zest, lemon juice and yogurt. Sift
remaining flour with baking powder, bakinG soda and salt. Turn mixer
to low and beat in dry ingredients until just incorporated. Turn mixer
to medium, beat for 2 minutes. With clean beaters, whip whites to
firm peaks and fold into batter. Pour batter into prepared pan.
COOKING: Adjust oven rack to middle position and preheat oven to
350F. Bake until a cake tester inserted in the center of the cake
comes out clean, about 50 minutes. Cool cake in the pan for 10
minutes, then invert onto a wire rack to cool completely. (Can wrap
and store at room temperature overnight, or freeze for up to 1 month.)
ASSEMBLY: For The Glaze, sift confectioners' sugar into a medium bowl
or large measuring cup. Squeze in 1 tablespoon lemon juice and stir
in yogurt until galze is smooth. With cake on a wire rack set over a
pan to catch drippings, pour glaze over the cake, allowing it to drip
down the sides. Let cake stand at room temperature until glaze sets,
about 10 minutes. (Can cover and store at room temperature for up to 2
days.) Makes 12 servings. [COOKS; Jan/Feb 1989] Posted by Fred
Peters. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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