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    Lemon: Mediterranean Lemon Cake


    Source of Recipe


    From "The Portable Feast" by Diane D. MacMillan, 101 Productions.

    List of Ingredients




    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 t Baking soda
    1 t Baking powder
    1 c Yogurt, room temp
    3/4 c Finely ground nuts
    1/2 c Lemon juice

    Recipe



    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.

 

 

 

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