"1 stick of butter or margarine at room temperature"
"1 3/4 cups all-purpose flour"
"4 large eggs at room temperature"
"1 tablespoon grated lemon zest"
"2 1/2 cups granulated sugar"
"1 teaspoon baking powder"
"1 teaspoon active dry yeast"
"1 small cup plain yogurt"
"3/4 cup chopped almonds or hazelnuts"
"1/2 cup fresh lemon juice"
"1 stick of butter or margarine at room temperature"
"1 3/4 cups all-purpose flour"
"4 large eggs at room temperature"
"1 tablespoon grated lemon zest"
"2 1/2 cups granulated sugar"
"1 teaspoon baking powder"
"1 teaspoon active dry yeast"
"1 small cup plain yogurt"
"3/4 cup chopped almonds or hazelnuts"
"1/2 cup fresh lemon juice"
Cream the butter and 1 cup of flour until smooth
Add the eggs and lemon zest
Beat well
Sift together the remaining flour, baking powder, and yeast
Alternate adding the yogurt and nuts to the mixture
Pour into a 9-inch round cake pan
Bake at 350°F for 1 hour or until a toothpick inserted comes out clean
In a small saucepan, combine the remaining 1/4 cup of flour and lemon juice
Heat over low heat until the butter dissolves
Pour over the still-warm cake
Let cool in the pan, then remove from the pan to serve
Serves 6-8 people.
