Yogurt And Lemon Syrup Cake

1. 1

   ["Preheat the oven to 350u00b0F. Grease a 9-inch Bundt pan.", "Beat butter, lemon peel and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Using a wooden spoon, stir in the coconut, ground almonds and lemon juice. Fold in the flour then yogurt. Spoon into prepared pan

2. 2

   Beat the butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well between additions.", "Bake the cake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.", "Meanwhile, using a vegetable peeler, remove the peel from the lemon. Thinly slice the peel. Squeeze the juice from the lemon; you need 1/4 cup of juice.", "Combine the lemon peel and juice, 1/2 cup water, honey and cardamom in a small saucepan. Stir on medium heat, without boiling, until the honey melts. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5 mins. Using a slotted spoon, carefully remove and discard the cardamom.", "Pour the hot syrup over the hot cake."]

* Per serving · 4 servings · Values may vary.

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