Title: Mediterranean Lemon Cake
Categories: Cake Dessert
Yield: 8 Servings
| 1 | c | Softened butter |
| 1 1/2 | c | Sugar |
| 4 | | Eggs, room temp |
| 1 | tb | Grated lemon peel |
| 2 1/2 | c | Unbleached flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | c | Yogurt, room temp |
| 3/4 | c | Finely ground nuts |
| 1/2 | c | Lemon juice |
Cream the softened butter and 1 c of the sugar together until light and
fluffy. Add eggs and the lemon peel; blend thoroughly. Sift the flour,
salt, baking soda and baking powder together. Add dry ingredients
alternately with the yogurt. Fold in the ground nuts. Turn into a
well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour or until a
toothpick inserted in the top comes out clean. Combine the 1/2 c sugar and
lemon juice in a saucepan. Heat until sugar has dissolved and pour over the
cake while still warm. Allow cake to cool in the pan. From "The Portable
Feast" by Diane D. MacMillan, 101 Productions.