RE: Lemon cake
HankNBugsy, a bit different, but a favorite of mine I clipped from a local newspaper years ago. No joke, I have made it at least 100 times.
Nice for breakfast, with tea or coffee. I use fresh grated nutmeg,almost a tsp too, but I like my food seasoned.
Italian Country Lemon Cake
1 cup sugar (I use less, about 1/2 to 3/4 cup)
1 cup corn oil
1 cup nonfat plain yogurt (you could use lemon yogurt too)
3 cups all purpose flour
1 tablespoon baking powder
pinch grated nutmeg
grated peel of 1 lemon
1. In large bowl, beat the sugar and oil together using an electric mixer. Add eggs, 1 at a time beating after each addition. Add yogurt.
2. In a small bowl, whisk together the flour, baking powder, nutmeg and lemon peel.
3. Add flour mixture to sugar-oil mixture. Blend well to incorporate.
4. Grease and flour a 9 inch tube pan, shaking out excess flour. Pour batter and bake in preheated 350 oven or until tester comes out clean. Approx 35-40 minutes