Recipe

Mediterranean Lemon Cake Recipe

	Scearley / All my dishes 1 year, 9 months ago A bright summery cake that holds up well for picnics. Prep:35m Cook:75m Servings:8	Scearley
	mediterranean lemon yogurt nut cake

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Ingredients

1/2 lb softened butter

1 1/2 c sugar

4 eggs, room temperature

1 Tbsp lemon zest

2 1/2 c flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1/2 pint yogurt, room temperature

3/4 c finely ground nuts

1/2 c lemon juice

Directions

Preheat oven to 350

Cream the softened butter and 1c sugar together until light and fluffy

Add eggs and zest and mix thoroughly

Sift the flour, salt, baking soda and baking powder together

Add the sifted mix, alternating with the yogurt, to the butter

Fold in the nuts

Turn into a well-greased 9" tube pan

Bake for an hour

Combine the lemon juice and 1/2 c sugar in a saucepan and heat until the sugar has dissolved

Pour over the cake while the cake is still warm. Let the cake cool in the pan.

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Comments

chefcarolyn 1 year, 9 months ago said:
Is any specific type of nut recommended? I think pine nuts when I think Mediterranean.

scearley 1 year, 9 months ago said:
No special nuts necessary.

invisiblechef 1 year ago said:
I was thinking almonds would go great. What kind of nuts did you use? anyway, this sounds really good. I don't make a lot of cakes but this one seems worth making.

greekgirrrl 3 months, 1 week ago said:
Lovely cake

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