It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Glazed Lemon Cake
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- #570
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
Cake
1 cup butter
2 cups sugar
3 eggs
2 cups lemon yogurt
1 tablespoon grated lemon zest
3 tablespoons lemon juice (fresh)
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
Lemon Glaze
1 tablespoon grated lemon zest
3/4 cup lemon juice
3/4 cup powdered sugar
directions
Beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in yogurt, zest, juice and vanilla. Mix flour, baking powder and soda. Add to butter mixture, beating to blend. Scrape into an oiled and floured Bundt pan and spread level.
Bake 350 until edges pull from pan 45-60 minutes. Cool 15 minutes. Insert cake to release.
To Glaze: Tip cakes back into pan and with long wooden skewer pierce cake all over. Pour glaze over cake. Cool for 1 hour. Turn out onto platter. Garnish with lemon slices, or mint.
Lemon Glaze: Blend ingredients with whisk.
added by
maryfilmore
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
September 27, 2013
I have made this cake a dozen times and it's always a favorite. I alter the glaze a little by using less lemon juice and adding a little water instead. It's less tart and more sweet.
This is so yummy. I was trying to find a recipe to match a lemon cake that we have eaten at a local restaurant and this is it! It is very moist and very lemony. Awesome!
July 29, 2006
The cake is delicious! It is dense with an intense lemon flavor! However, the glaze is pretty much very sweet lemon juice. It isn't remotely close to what I would call a glaze but everyone seemed to thoroughly enjoy the cake! Next time, though, I'm going to use a different glaze. Good luck!
June 23, 2006
The cake was very dense. Cooked in the exact amount of time (which never happens for me!)and was perfectly golden brown. Then came the glaze. It wasn't a glaze really, it was very thin and didn't glaze the cake but rather soaked into it. The glaze was tart. I think I would definetely make the cake again as it was very delicious!! but I'd put a regular type glaze on it.