"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

LEMON YOGURT CAKE - Sharon Combs Gillaspie Recipe

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This recipe for LEMON YOGURT CAKE - Sharon Combs Gillaspie, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3/4 c. Butter
1-1/2 c. Sugar
5 Eggs
1 Tbsp. Ground Lemon Peel
1/4 c.. Lemon Juice
3 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt

1-1/2 c. Plain Yogurt
1/2 c. Sugar
1/2 c. Honey
1/2 c. Water
2 Tbsp. Lemon Juice

Cream butter and sugar (about 6-8 minutes) till puffy. Add eggs one at a time, beating well after each. Blend in lemon peel and lemon juice. Set aside. Stir together dry ingredients and add to creamed mixture alternately with yogurt, beating well. Turn into greased/floured 10" tube pan. Bake at 350 for 55-60 minutes. Cool in pan about 10 minutes. Turn onto rack over waxed paper. Combine glaze ingredients in sauce pan. Stir constantly until sugar dissolves. Pierce cake with fork. Slowly spoon mixture over cake. Cool before serving.




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