Lemon and Yogurt cake ..Simple and best

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“I got this recipe from an old cookbook. This is soooooooo good. I make it once a week. My husband and kids are always fighting over this cake.”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 20cm bab pan,cream butter, rind and sugar until light and fluffy.
  2. Beat in egg yolks one at a time, stir in coconut, almonds, and juice.
  3. Add sifted flour and yogurt in 2 batches.
  4. Beat egg whites in a bowl until soft peak form, fold into cake mixture.
  5. Pour into pan,Bake in moderate oven for 1 hour.
  6. spoon hot syrupj over hot cake, cool.
  7. HONEY SYRUP.
  8. Remove rind from lemon.
  9. Squeeze juice out of lemon (need 1/4 cup juice).
  10. Combine rind with juice and honey and melt until honey is melted, do not boil.

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