Wednesday, June 5, 2013


I am leaving for a few days and will not have access to a computer
so I decided to repost a favorite recipe from 2011.
Some of you may not have seen this before ... and it may
just remind others to give it a try.

I was skeptical of a cake that needs no icing until I tasted this one.
It is plain and simple and over-the-top delicious.
Serve with coffee for an afternoon treat or as a dessert with fresh fruit.

I like to assemble all the ingredients so the mixing can begin.

Creaming the butter and sugar until light is an important step.
After the eggs are added, the mixture is beaten until thick and creamy.

Looking luscious already.

The final additions do not need vigorous beating; only blending.

Expect a crack .. this is typical.

Cooling before sampling.

3 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp baking soda

Blend dry ingredients; set aside.

1 cup butter, softened
2 cups sugar
4 large eggs
1 tbsp. grated orange zest
2 tsp. lemon zest
3/4 cup plain yogurt
1/3 cup orange juice

In a large mixing bowl, cream butter and sugar until well blended.
Add eggs, one at a time, beating after each addition until smooth.
Continue to beat on high speed until thick and creamy, about 5 minutes.
Add zests.
Add dry ingredients alternately with yogurt and orange juice, beating on low
until blended. 
Spread batter into a greased and floured, 10-inch Bundt or 10-inch tube pan.
Bake in preheated 350° oven for 65 to 70 minutes or
until wooden pick inserted in center comes out clean.
Cool for 10 minutes in pan, then remove to wire rack.


1/3 cup sugar
1/4 cup lemon juice

Heat sugar and lemon juice together, stirring to dissolve sugar.
Poke holes with fork in surface of warm cake; brush glaze over cake,
letting it soak in.
Cool cake completely before slicing.
Freezing: excellent

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