Lemon yoghurt cake
LEMON YOGHURT CAKE
2 sticks (8 oz= 0,226kg) unsalted butter, softened
1 ½ cups sugar
4 eggs
1 tbsp lemon zest
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2/ tsp salt
1 cup plain yoghurt
¾ cup ground blanched almonds
½ cup fresh lemon juice
1.Preheat the oven to 350F. Butter and flour a 10-inch tube pan.
2. In a large mixer bowl, beat the butter until light and fluffu. Slowly beat in 1 cup sugar. Add the eggs, one at a time, beating thoroughly after each addition. Beat in the lemon zest and vanilla.
3. Sift together the flour, baking powder, baking soda and salt into a medium bowl. Fold in on third of the dry ingrdients into the butter mixture and then fold in one third of the yoghurt. Repeat two more times with the remaining flour and yoghurt. Fold in the ground almonds. Spoon the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
4. Meanwhile, in a small saucepan, heat the ½ cup sugar with the lemon juice over moderate heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Slowly pour the lemon syrup evenly over the cake. Let cool completely in the pan before unmolding.