| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts, Bundt |
10 |
Servings |
INGREDIENTS
|
|
-Karen Thackeray Cake |
| 2 1/4 |
c |
All-purp flour |
| 1 1/2 |
c |
Sugar; up to 2 cups |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter; softened |
| 8 |
oz |
Lemon yogurt |
| 3 |
|
Eggs Glaze; optional |
| 1 |
c |
Confectioners sugar |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
Preheat oven to 350F. In large mixing bowl, combine all cake ingredients
using low speed. Increase to medium speed and beat 3 min, scraping bowl.
Pour into greased and floured 10-inch tube or bundt pan. Bake 50-60 min.
Cool 15 min before removing from pan. For glaze, beat confectioners sugar
and lemon juice until smooth. Drizzle glaze over cooled cake.
Source: Apron Strings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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