Moist lemon cake from scratch, it has to be my favorite cake. I use fresh lemons and yogurt to get the same great taste my grandmother created. The lemon juice in the icing gives Lemondrop Cake such a "fresh" taste.
1 cup Butter, softened
1 cup Sugar
1 1/2 tsp Grated lemon rind
1 tsp Vanilla extract
4 Eggs, room temperature
2 1/2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
1 cup Finely Ground blanched almonds
1 cup Plain yogurt
Lemondrop Cake Syrup1/2 cup Sugar
1/3 tsp Lemon juice
2 Tb Water
Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 10 inch tube or Bundt pan
In a large bowl, cream the butter and sugar until
fluffy. Beat in lemon rind and vanilla, then add eggs one at a time,
beating well after each addition.
Mix the flour, baking powder, baking soda and almonds. Add flour mixture to butter mixture alternately with yogurt, beating well after each addition. Pour cake batter into a prepared pan. Bake Lemondrop Cake 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 your lemondrop cake cool in pan on wire rack. Invert onto cake plate and serve.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!