Lemon Yogurt Cake

Lemon Yogurt Cake

1 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 eggs
1 Tbsp. lemon rind, finely slivered
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. plain yogurt
3/4 c. finely ground almonds
1/2 c. lemon juice

Preheat oven to 350º degrees. Beat butter in large bowl until
light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Beat in lemon
rind and vanilla. Sift the flour with baking powder, baking
soda and salt. Add flour mixture to batter in 3 parts alternat-
ing with 3 parts yogurt. Fold in almonds. Pour into buttered
and floured 9-inch tube pan. Bake until toothpick inserted in
center comes out clean, about 1 hour. Cool on wire rack 5
minutes. Heat remaining 1/2 cup sugar with lemon juice until
sugar dissolves. Slowly pour over cake to soak in. Cool cake
before unmolding.

Serves 8 to 10.