Ingredients
- 4 eggs
- 3 bundt
- 2 tbl
- 2 lemons
- 2 lemon zest
- 1 lemon
- 300 gr sugar
- 200 gr confectioners sugar
- 80 ml lemon juice
- 14 gr butter
- 9 gr baking powder
- 8 gr flour
- 3 gr baking soda
- 1 gr salt
comes out clean, about 50 minutes. Cool cake in the pan for 10 minutes, then invert onto a wire rack to cool completely. (Can wrap and store at room temperature overnight, or freeze for up to 1 month.) ASSEMBLY: For The Glaze, sift confectioners' sugar into a medium bowl or large measuring cup. Squeze in 1 tablespoon lemon juice and stir in yogurt until galze is smooth. With cake on a wire rack set over a pan to catch drippings, pour glaze over the cake, allowing it to drip down the sides. Let cake stand at room temperature until glaze sets, about 10 minutes. (Can cover and store at room temperature for up to 2 days.) Makes dozen servings. [COOKS; Jan/Feb 1989]
