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Lemon Bundt Cake
DVO Recipe Center
DVO Recipe Center
Serves: 10

(Replace the lemon peel and juice with orange peel and juice for another delightful treat.)

1 cup butter or margarine, softened
1 cup sugar
4 eggs
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup ground blanched almonds

Lemon Glaze:
1/2 cup fresh lemon juice
1/2 cup sugar

Preheat oven to 350-degrees F. Coat a 9-inch tube or bundt pan with non-stick cooking spray. Cream butter and sugar in a mixing bowl. Beat in eggs, one at a time, until smooth. Stir in lemon peel or vanilla. In a different bowl, stir flour, baking powder, soda, and salt together. Stir the flour mixture and yogurt alternately into the egg mixture, mixing well after each addition. Fold in the almonds. Spoon batter into prepared pan. Bake at 350-degrees F. for 60 minutes. Cool for 5 minutes.

While cooling, combine lemon juice and sugar in a saucepan and bring to a boil. Reduce heat and simmer for 6 minutes. Spoon glaze over slightly cooled cake (while still in pan), being sure glaze soaks down the sides and into the cake. Cool the cake completely before inverting onto a serving plate.

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