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Print this Recipe    Lemon 12

LIMENNAIA ZAPIKANKA c PRESTEKVASHEI
(Lemon Cake with Yogurt)

1 cup unsalted sweet butter
1 cup sugar
4 eggs
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup ground blanched almonds
1/2 cup lemon juice
1/2 cup sugar

Cream butter and 1 cup sugar in a large mixer bowl. Beat in eggs
one at a time until smooth. Stir in lemon peel and vanilla.

Sift together flour, baking powder, baking soda and salt into a
small bowl. Stir flour mixture and yogurt alternately into the
butter mixture. Mix well after each addition. Fold in almonds.

Spread batter into a buttered 9" tube pan. Bake until done (cake
tester) about 1 hour at 350 deg F. Cool in pan on a wire rack for
about 5 minutes.

Meanwhile, heat lemon juice and remaining sugar in a small saucepan
to boiling. Simmer 5 minutes. Brush syrup over cake allowing syrup
to soak in. Cool completely in pan.

Invert onto a serving plate and lift off pan. Serve at room
temperature.

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