Recipe
Photo
Ingredients
| 1 Cup | BUTTER- UNSALTED |
| 2.5 Cup | FLOUR - WHITE |
| 1 Teaspoon | SALT |
| 0.5 Teaspoon | BAKING POWDER |
| 0.5 Teaspoon | BAKING SODA |
| 3 Cup | SUGAR - WHITE |
| 2 Tablespoon | LEMON RIND |
| 6 Tablespoon | LEMON JUICE |
| 6 Each | EGGS - LARGE |
| 1 Cup | YOGURT-MEDITTERANEAN STYLE |
| 1 Cup | ICING SUGAR |
Directions
- Heat oven to 325 degrees. Butter and flour a 12 cup bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter, sugar adn lemon zest on a medium high setting until light and fluffy, 3 to 4 minutes.
- Beat in 4 tbsp of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the yogurt and then the remaining flour mixture. Mix just until combined (do not overmix)
- Transfer the batter to the prepared pan and bake until toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the icing sugar and the remaining 2 tablespoons of lemon juice until smooth. Drizzle over the cake. Let set before serving.