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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
Lemon Bundt Cake
(Replace the lemon peel and juice with orange peel and juice for another delightful treat.)
1 cup butter or margarine, softened
1 cup sugar
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
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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