1 c. unsalted butter
3 c. granulated sugar
5 tbsp lemon juice
1 tbsp grated lemon peel
1 tsp. lemon extract
6 eggs
3 c. self-rising flour
1-1/4 c. plain yogurt
Icing/Glaze:
2 tbsp butter
2-1/2 c. confectioner's sugar
3 tbsp lemon juice
2 tsp. grated lemon peel
1/4 c. plain yogurt or sour cream
Cooking Instructions
In large bowl, cream butter and sugar until light and fluffy, maybe 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, peel and extract. Add flour to creamed mixture, alternately with yogurt. Beat until just combined. Pour into greased and floured 10" tube or bundt pan. Bake at 350° for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 15
minutes before removing from pan to wire rack to cool completely.
Beat sour cream or yogurt and butter till blended. Gradually add confectioner's sugar. Beat in lemon juice and peel. Drizzle over cooled cake. Store in refrigerator.
