Limennaia Zapikanka C Prestekvashei

Ingredients

1 cup unsalted sweet butter
1 cup sugar
4 eggs
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup ground blanched almonds
1/2 cup lemon juice
1/2 cup sugar

Instructions

(Lemon Cake with Yogurt). Cream butter and 1 cup sugar in a large mixer bowl. Beat in eggs one at a time until smooth. Stir in lemon peel and vanilla. Sift together flour, baking powder, baking soda and salt into a small bowl. Stir flour mixture and yogurt alternately into the butter mixture. Mix well after each addition. Fold in almonds. Spread batter into a buttered 9" tube pan. Bake until done (cake tester) about 1 hour at 350 deg F. Cool in pan on a wire rack for about 5 minutes. Meanwhile, heat lemon juice and remaining sugar in a small saucepan to boiling. Simmer 5 minutes. Brush syrup over cake allowing syrup to soak in. Cool completely in pan. Invert onto a serving plate and lift off pan. Serve at room temperature.