Yogurt Lemon Nut Cake

Directions

1. 1
   In a bowl, mix together the first 3 ingredients; stirring well.
2. 2
   Sprinkle in a greased and floured 10-inch tube pan; set aside.
3. 3
   Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
4. 4
   Add eggs one at a time; beat well after each addition.
5. 5
   In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
6. 6
   Stir in 2 teaspoons lemon rind and vanilla.
7. 7
   Pour batter into prepared tube pan.
8. 8
   Bake in a 350° oven for 50 minutes or until pick comes out clean.
9. 9
   Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
10. 10
    In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
11. 11
    Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).