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Yogurt Lemon-nut Cake

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs 1 Servings

INGREDIENTS

1 t Grated lemon rind
2 T Sugar
1/2 c Finely chopped walnuts or
almonds
2 Sticks butter or margerine
1 c Sugar
4 Eggs at room temperature
2 t Grated lemon rind
1 t Vanilla extract
2 1/2 c Flour
1/2 t Salt
1 t Baking soda
1 t Baking powder
1 c Plain yogurt
1/2 c Lemon juice
1/2 c Sugar

INSTRUCTIONS

Preheat oven to 350. Grease a 10 inch tubepan well. Combine lemon
rind, 2 tblsp. sugar and walnuts. Sprinkle evenly in the bottom of  the
tube pan. In large bowl with electric mixer, beat butter until
softened; gradually add 1 cup sugar, beating until fluffy. Add eggs
one at a time, beating well after each addition. Add 2 tsps. lemon
rind and vanilla; blend in. Sift the flour, salt, baking soda and
baking powder together. Add dry ingredients at low speed of elec.
mixer, alternately with yogurt. Pour batter into prepared pan over
sugar-nut mixture. Bake for about 1 hour or until a pick inserted in
center comes out clean. Allow to cool 10 min. in pan, then invert and
cool completely, sugar nut side up. Combine lemon juice and 1/2 cup
sugar in saucepan, heat to boiling, stirring until sugar dissolves.
Pour hot syrup slowly over sugar-nut topping, allowing syrup to soak
into cake. Posted to Bakery-Shoppe Digest V1 #224 by DarraghV@aol.com
on Sep 7, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3264
Calories From Fat: 552
Total Fat: 64.4g
Cholesterol: 758.7mg
Sodium: 3376.8mg
Potassium: 1596.9mg
Carbohydrates: 601.6g
Fiber: 12.8g
Sugar: 348.9g
Protein: 79.7g


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