Lemon Drop Tea Cake
Posted by: Elaine Wed, 11 Feb 2004, at 7:10 a.m.
Source: The Inn at Harbor Head Bed and Breakfast, Kennebunkport, Maine
1 cup butter, softened
1 cup sugar
1-1/2 teaspoons grated lemon rind
1 teaspoon vanilla extract
4 eggs (room temperature)
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup finely ground blanched almonds (put through food processor until powdery)
1 cup plain yogurt
1/2 cup sugar
1/3 lemon juice
2 Tablespoons water
Preheat oven to 350. In a large bowl, cream butter and sugar until fluffy. Beat
in lemon rind and vanilla, then add eggs, one at a time, beating well after each
Mix flour, baking powder, baking soda and almonds. Add flour mixture to butter
mixture alternately with yogurt, beating well after each addition. Pour batter
into a well-greased, lightly floured bundt pan or tub pan. Bake for 50 to 60
minutes until the tester comes out clean.
Using a fork, pierce the surface of the cake all over. Slowly pour lemon syrup
over hot cake. Let cake cool in pan on wire rack. Invert on cake plate to serve.
Lemon syrup: In a small pan, combine sugar, lemon juice and water and stir over
medium heat until sugar dissolves and mixture boils. Boil for two minutes. Keep
warm until ready to use.