For the dough
200 g of butter, softened
1 cup of sugar
4 eggs
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 small cup of plain yogurt
3/4 cup of sliced almonds or hazelnuts
For the glaze
1/2 cup of sugar, dissolved
1/2 cup of lemon juice
For the topping
2 tablespoons of lemon juice
1 tablespoon of water
1 1/2 cups of confectioner's sugar
For the dough
200 g of butter, softened
1 cup of sugar
4 eggs
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 small cup of plain yogurt
3/4 cup of sliced almonds or hazelnuts
For the glaze
1/2 cup of sugar, dissolved
1/2 cup of lemon juice
For the topping
2 tablespoons of lemon juice
1 tablespoon of water
1 1/2 cups of confectioner's sugar
Beat the butter well
Add the sugar gradually
Add the eggs one at a time, beating well after each addition
Add the grated lemon zest and vanilla extract
Beat well
Sift together the flour, baking powder, salt, and baking soda
Add the dry ingredients to the butter mixture, alternating with the yogurt
Add the sliced almonds and mix well
Pour the dough into a greased tube pan
Bake in a moderate oven (180°C) for about 1 hour or until a toothpick inserted comes out clean
Prepare the glaze: melt the sugar and lemon juice over low heat, stirring constantly, for about 5 minutes
Drizzle the glaze over the cake while still warm
Let it cool completely and unmold
For the topping, mix well the lemon juice, water, and confectioner's sugar, and spread decoratively over the cake
Cut into 16 slices.
