Lemon Drop Cake - Lemon Drop Tea Cake

• 1 cup (225 ml) butter, softened
• 1 cup (225 ml) sugar
• 1-1/2 tsp (7 ml) grated lemon rind
• 1 tsp (5 ml) vanilla extract
• 4 eggs, at room temperature
• 2-1/2 cups (600 ml) flour
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1/4 tsp (1 ml) salt
• 1 cup (225 ml) finely ground blanched almonds (put through food processor until powdery)
• 1 cup (225 ml) plain yogurt
• 1/2 cup (125 ml) sugar
• 1/3 lemon juice
• 2 tbsp (30 ml) water

1. Preheat oven to 350 degrees (175 C.).
2. In a large bowl, cream butter and sugar until fluffy.
3. Beat in lemon rind and vanilla.
4. Add eggs, one at a time, beating well after each addition.
5. Mix flour, baking powder, baking soda and almonds.
6. Add flour mixture to butter mixture alternately with yogurt, beating well after each addition.
7. Pour batter into a well-greased, lightly floured bundt pan or tub pan.
8. Bake for 50 to 60 minutes until the tester comes out clean.
9. Using a fork, pierce the surface of the cake all over.
10. Slowly pour lemon syrup over hot cake.
11. Let cake cool in pan on wire rack.
12. Invert on cake plate to serve.
13. In a small pan, combine sugar, lemon juice and water and stir over medium heat until sugar dissolves and mixture boils.
14. Boil for two minutes.
15. Keep warm until ready to use.

butter, sugar, lemon rind, vanilla, eggs, flour, baking powder, baking soda, salt, ground blanched almonds, yogurt, sugar, lemon juice, water

Taken from online-cookbook.com/goto/cook/rpage/001163 (may not work)