Yogurt And Lemon Syrup Cake

• 1 cup (2 sticks) butter, softened
• 1 tbsp finely grated lemon peel
• 1 cup sugar
• 3 None eggs
• 1/2 cup flaked coconut
• 1/3 cup ground almond
• 2 tbsp lemon juice
• 2 1/2 cups self-rising flour
• 3/4 cup yogurt
• 1 None lemon
• 1/4 cup honey
• 4 None cardamom pods, bruised

1. Preheat the oven to 350u0b0F. Grease a 9-inch Bundt pan.
2. Beat butter, lemon peel and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Using a wooden spoon, stir in the coconut, ground almonds and lemon juice. Fold in the flour then yogurt. Spoon into prepared panrnrnBeat the butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well between additions.
3. Bake the cake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.
4. Meanwhile, using a vegetable peeler, remove the peel from the lemon. Thinly slice the peel. Squeeze the juice from the lemon; you need 1/4 cup of juice.
5. Combine the lemon peel and juice, 1/2 cup water, honey and cardamom in a small saucepan. Stir on medium heat, without boiling, until the honey melts. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5 mins. Using a slotted spoon, carefully remove and discard the cardamom.
6. Pour the hot syrup over the hot cake.

butter, lemon peel, sugar, eggs, flaked coconut, ground almond, lemon juice, flour, yogurt, lemon, honey, cardamom pods

Taken from recipes-plus.com/api/v2.0/recipes/37106 (may not work)