Lemondrop Cake Recipe

1 cup 1 cup 1 1/2 tsp 1 tsp 4 2 1/2 cups 1 tsp 1 tsp 1/4 tsp 1 cup 1 cup Lemon Syrup 1/2 cup 1/3tsp 2 Tb

Butter, softened Sugar Grated lemon rind Vanilla 3xtract Eggs room temp Flour Baking powder Baking soda Salt Finely Ground blanched almonds Plain yogurt Sugar Lemon juice Water

Oven Temp ~ 350°        Baking Time ~ 50 x 60 Min. Pan Type ~ 10 inch tube or Bundt pan

Preheat oven, grease and flour pan.

 In a large bowl, cream butter and sugar until fluffy. Beat in lemon rind and vanilla, then add eggs, one at a time, beating well after each addition.

Mix flour, baking powder, baking soda and almonds. Add flour mixture to butter mixture alternately with yogurt, beating well after each addition. Pour batter into a prepared pan. Bake until the tester comes out clean.

Using a fork, pierce the surface of the cake all over. Slowly pour lemon syrup over hot cake. Let cake cool in pan on wire rack. Invert on cake plate to serve.

Lemon syrup
 In a small pan, combine sugar, lemon juice and water and stir over medium heat until sugar dissolves and mixture boils. Boil for two minutes. Keep warm until ready to use.