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Recipe : Entry # 5468
Janice Vickers
Recipe Title
Glazed Lemon Cake
Recipe Theme
Tallapoosa River EC
1 cup butter
2 cups sugar
3 large eggs
2 cups lemon non-fat yogurt
1 tablespoon grated lemon peel
3 tablespoons lemon juice
1 tablespoon vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
Lemon Glaze:
1 tablespoon grated lemon peel
3/4 cup lemon juice
3/4 cup powdered sugar
Beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in yogurt, peel, juice and vanilla. Mix flour, baking powder, beating to blend. Pour batter into a greased and floured tube pan. Bake at 350 degrees for 55 to 60 minutes or until edges pull from pan and center springs back when pressed lightly. Remove from oven and cool for 15 minutes. While cake is cooling, combine glaze ingredients. Invert cake to release. Tip back into pan. Pierce cake all over. Pour glaze over cake. Cool 1 hour then turn onto a serving plate.