Lemon-yogurt coffee cake
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Lemon-yogurt coffee cake
  Coffee    Cakes  
Last updated 6/12/2012 12:52:17 AM. Recipe ID 13961. Report a problem with this recipe.
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      Title: Lemon-yogurt coffee cake
 Categories: Cakes
      Yield: 12 servings
 
    1/2 lb (plus 1 Tbl) softened butter
      2 c  (plus 1 Tbl) all-purpose
           -butter
      4    Eggs
      2 sm Lemons
  1 1/2 c  Sugar
      1 c  Plain yogurt (8 oz)
      2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
           LEMON-YOGURT GLAZE:
      1 c  Confectioners' sugar
      1 sm Lemon
    1/4 c  Plain yogurt (2 oz)
 
  CAKE:
  
  PREPARATION:  For The Cake, coat a 3-quart bundt or tube pan with 1
  tablespoon of the butter and dust pan with 1 tablespoon of the flour.
  Separate the eggs and set aside.  Grate 2 teaspoons lemon zest and
  squeeze 1/3 cup lemon juice.  Beat remaining butter and the sugar in
  a bowl until the mixture is light and fluffy.  Beat in egg yolks, one
  at a time. Beat in lemon zest, lemon juice and yogurt.  Sift
  remaining flour with baking powder, bakinG soda and salt.  Turn mixer
  to low and beat in dry ingredients until just incorporated.  Turn
  mixer to medium, beat for 2 minutes.  With clean beaters, whip whites
  to firm peaks and fold into batter.  Pour batter into prepared pan.
  
  COOKING:  Adjust oven rack to middle position and preheat oven to
  350F. Bake until a cake tester inserted in the center of the cake
  comes out clean, about 50 minutes.  Cool cake in the pan for 10
  minutes, then invert onto a wire rack to cool completely.  (Can wrap
  and store at room temperature overnight, or freeze for up to 1 month.)
  
  ASSEMBLY:  For The Glaze, sift confectioners' sugar into a medium
  bowl or large measuring cup.  Squeze in 1 tablespoon lemon juice and
  stir in yogurt until galze is smooth.  With cake on a wire rack set
  over a pan to catch drippings, pour glaze over the cake, allowing it
  to drip down the sides. Let cake stand at room temperature until
  glaze sets, about 10 minutes. (Can cover and store at room
  temperature for up to 2 days.)
  
  Makes 12 servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 




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Recipe ID 13961 (Apr 03, 2005)

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