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Yogurt Lemon Nut Cake

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“From an old copy of Southern Living.”
READY IN:
1hr 50mins
YIELD:
1 10-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix together the first 3 ingredients; stirring well.
  2. Sprinkle in a greased and floured 10-inch tube pan; set aside.
  3. Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
  4. Add eggs one at a time; beat well after each addition.
  5. In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
  6. Stir in 2 teaspoons lemon rind and vanilla.
  7. Pour batter into prepared tube pan.
  8. Bake in a 350° oven for 50 minutes or until pick comes out clean.
  9. Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
  10. In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
  11. Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).

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