1 c. unsalted butter, softened 1 1/2 c. granulated sugar 4 eggs 1 Tbsp. lemon rind, finely slivered 1 tsp. vanilla 2 1/2 c. sifted all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 pt. plain yogurt 3/4 c. finely ground almonds 1/2 c. lemon juice Preheat oven to 350Ί degrees. Beat butter in large bowl until light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one at a time, beating well after each addition. Beat in lemon rind and vanilla. Sift the flour with baking powder, baking soda and salt. Add flour mixture to batter in 3 parts alternat- ing with 3 parts yogurt. Fold in almonds. Pour into buttered and floured 9-inch tube pan. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack 5 minutes. Heat remaining 1/2 cup sugar with lemon juice until sugar dissolves. Slowly pour over cake to soak in. Cool cake before unmolding. Serves 8 to 10.
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