Ingredients
Cake:
1/2 cup (125 ml) butter, softened
3/4 cup (175 ml) sugar
2 eggs, lightly beaten
1/3 cup
(80 ml) plain yogurt
1/3 cup (80 ml) buttermilk
2 cups (475
ml) unbleached white flour
1 ts (5 ml). baking powder
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). cinnamon
1
tbsp (15 ml) lemon rind, grated
1 cup (225 ml) walnuts, toasted
and finely chopped
Glaze:
3/4 cup (175 ml) water
1 cup (225 ml) sugar
1/2 tsp (2 ml). ground cinnamon
1/4
cup (60 ml) fresh lemon juice
1/4 tsp (1 ml). ground allspice
dash of ground cloves
Preparation:
Preheat the oven
to 350 degrees (175 C.).
Cake:
Cream together the butter
and sugar until light and fluffy and then mix in the eggs.
Blend
the yogurt with the buttermilk.
Sift together the dry
ingredients and add them alternately with the yogurt mixture into
the egg mixture.
Stir in the lemon rind and walnuts.
Pour
the batter into a buttered 9 inch x 13 inch baking pan and bake for
30-40 minutes or until a toothpick inserted in the center comes out
mostly clean.
The cake should still be moist.
Glaze:
Simmer together all the ingredients,
covered, for about 15 minutes.
When the cake is done, remove it
from the oven, turn the oven off, pour the glaze over the hot cake.
Return the cake with glaze to the oven for about 10 minutes.
Cakes and Bakery
Delights Recipes