A dense lemony cake with a golden shell and moist interior. It keeps well and is great toasted and served with frozen yogurt.
| Cake | ||
|---|---|---|
| 1 | c | butter softened |
| 1 | c | sugar |
| 4 | eggs | |
| 1 | tbsp | grated lemon peel |
| 1 | tsp | vanilla |
| 2 1⁄2 | c | unbleached all-purpose flour |
| 1 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 3⁄4 | c | ground blanched almonds |
| Sauce | ||
| 1⁄2 | c | fresh lemon juice |
| 1⁄2 | c | sugar |
Preheat oven to 350°.
Cream the butter and sugar.
Beat in the eggs one at a time until smooth.
Stir in lemon peel and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Stir the flour mixture and the yogurt alternately into the butter mixture, mixing well after each addition.
Fold in the almonds.
Spoon the batter into a greased 9-inch tube pan and bake for about 1 hour.
Cool in pan for 5 minutes.
While the cake is cooling, heat together the lemon juice and sugar for the sauce.
Bring to a boil, reduce heat, and simmer for 5 minutes.
Spoon the lemon mixture over the slightly cooled cake, allowing the syrup to soak down the sides of the pan and into the cake.
Cool the cake completely and invert it onto a serving plate.