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Yogurt Cake
November 12, 2010

We followed others' ideas and used 1.5 cups of butter and sugar....grated lemon zest into plan yogurt, and baked for just 57 minutes. After allowing cake to cool for 10 minutes, we inverted it onto a glass plate then using a wooden skewer, poked holes all over the cake. We prepared a glaze of .5 cup powdered sugar, 2 T honey, juice of one lemon, 1 t lemon zest, and .5 t of cardomom - which we then poured over entire surface of cake. Allow to "set" for a few more minutes and enjoy with a hot cup of tea!

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