Yogurt Lemon Nut Cake Recipe

Name: Yogurt Lemon Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup finely chopped walnuts; 2 tablespoons sugar; 1 teaspoon grated fresh lemon rind; 1 cup butter or 1 cup margarine, softened; 1 cup sugar; 4 eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 (8 ounce) carton plain yogurt; 2 teaspoons grated fresh lemon rind; 1 teaspoon vanilla extract; 1/2 cup fresh lemon juice; 1/2 cup sugar

Servings: persons

1/2 cup finely chopped walnuts
2 tablespoons sugar
1 teaspoon grated fresh lemon rind
1 cup butter or 1 cup margarine, softened
1 cup sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton plain yogurt
2 teaspoons grated fresh lemon rind
1 teaspoon vanilla extract
1/2 cup fresh lemon juice
1/2 cup sugar

1
In a bowl, mix together the first 3 ingredients; stirring well.
2
Sprinkle in a greased and floured 10-inch tube pan; set aside.
3
Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
4
Add eggs one at a time; beat well after each addition.
5
In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
6
Stir in 2 teaspoons lemon rind and vanilla.
7
Pour batter into prepared tube pan.
8
Bake in a 350u00b0 oven for 50 minutes or until pick comes out clean.
9
Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
10
In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
11
Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).

1267

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup finely chopped walnuts, 2 tablespoons sugar, 1 teaspoon grated fresh lemon rind, 1 cup butter or 1 cup margarine, softened, and more.

Yes, Yogurt Lemon Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yogurt Lemon Nut Cake

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