Yogurt Lemon Nut Cake

• finely chopped walnuts1⁄2 cup
• sugar↗2 tablespoons
• grated fresh lemon rind↗1 teaspoon
• butter or 1 cup margarine↗1 cup

  softened

• sugar↗1 cup
• eggs↗4
• all-purpose flour↗2 1⁄2 cups
• baking powder↗1 teaspoon
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• (8 ounce) carton plain yogurt↗1
• grated fresh lemon rind↗2 teaspoons
• vanilla extract↗1 teaspoon
• fresh lemon juice↗1⁄2 cup
• sugar↗1⁄2 cup

Step-by-step instructions

1. 1

   In a bowl, mix together the first 3 ingredients; stirring well.

2. 2

   Sprinkle in a greased and floured 10-inch tube pan; set aside.

3. 3

   Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.

4. 4

   Add eggs one at a time; beat well after each addition.

5. 5

   In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.

6. 6

   Stir in 2 teaspoons lemon rind and vanilla.

7. 7

   Pour batter into prepared tube pan.

8. 8

   Bake in a 350° oven for 50 minutes or until pick comes out clean.

9. 9

   Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.

10. 10

    In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.

11. 11

    Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).