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This is an easy to make light pound cake--only three eggs. The lemony flavor is enjoyed by grown ups and children alike. Ingredients:
3
tablespoons dry breadcrumbs
3-1/4
cups all-purpose flour
1/2
teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, softened
2
cups granulated sugar
2
teaspoons lemon extract 3 large eggs 1-1/2 tablespoons grated lemon rind (about 2 lemons) 1/4 cup fresh lemon juice, divided 1 (8-ounce) carton (200 grams) strained yogurt 1 cup powdered sugar
Directions:
1.
Preheat oven to 350°.
2.
Coat a 10-inch Bundt pan with cooking spray, and dust with the
breadcrumbs. 3. Spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with yogurt, beating at low speed, beginning and ending with flour mixture. 4. Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. If cake is browning too quickly, place a sheet of aluminum foil over top of cake after one half hour. 5. Cool in pan 10 minutes on a wire rack; remove from pan; Cool completely on wire rack. 6. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
It
is great served with a scoop of vanilla ice cream and topped with your favorite
fruit sauce. I serve it topped with a home made sour cherry
sauce.
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