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Lemon-Yogurt Coffee Cake




Source of Recipe


Internet


List of Ingredients




1/2 lb Plus 1 tb softened butter
2 c Plus 1 tb all-purpose flour
4 Eggs
2 sm Lemons
1 1/2 c Sugar
1 c Plain yogurt (8 oz)
2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt

Lemon-yogurt glaze:
1 c Confectioners' sugar
1 sm Lemon
1/4 c Plain yogurt (2 oz)



Recipe



For The Cake, coat a 3-quart bundt or tube pan with 1
tablespoon of the butter and dust pan with 1 tablespoon of
the flour. Separate the eggs and set aside. Grate 2
teaspoons lemon zest and squeeze 1/3 cup lemon juice. Beat
remaining butter and the sugar in a bowl until the mixture
is light and fluffy.
Beat in egg yolks, one at a time. Beat in lemon zest, lemon
juice and yogurt. Sift remaining flour with baking powder,
bakinG soda and salt. Turn mixer to low and beat in dry
ingredients until just incorporated. Turn mixer to medium,
beat for 2 minutes. With clean beaters, whip whites to
firm peaks and fold into batter. Pour batter into prepared
pan.

COOKING: Adjust oven rack to middle position and preheat
oven to 350F. Bake until a cake tester inserted in the
center of the cake comes out clean, about 50 minutes. Cool
cake in the pan for 10 minutes, then invert onto a wire
rack to cool completely. (Can wrap and store at room
temperature overnight, or freeze for up to 1
month.)ASSEMBLY: For The Glaze, sift confectioners' sugar
into a medium bowl or large measuring cup. Squeze in 1
tablespoon lemon juice and stir in yogurt until galze is
smooth. With cake on a wire rack set over a pan to catch
drippings, pour glaze over the cake, allowing it to drip
down the sides. Let cake stand at room temperature until
glaze sets, about 10 minutes. (Can cover and store at room
temperature for up to 2 days.)Makes 12 servings