Lemon Drop Tea Cake
Ingredients
1 C. butter, softened
1 C. sugar
1-1/2 tsp. grated lemon rind
1 tsp. vanilla extract
4 eggs (room temperature)
2-1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 C. finely ground blanched almonds (put through food processor until powdery)
1 C. plain yogurt
Lemon syrup
1/2 C. sugar
1/3 lemon juice
2 Tbsp. water
Cooking Instructions
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 addition. Mix the 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)