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 tsp (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
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
Preheat the oven to 350 degrees (175 C.).
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.
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.
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