Bring all ingredients to room temperature.
Cream the butter, Crisco and sugar.
Blend in eggs, one at a time, until color is gone.
Mix in flour and lemon yogurt (begin and end with flour). Add lemon extract.
Fold in poppy seed.
Pour into greased and floured tube pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until cake tests done.
Remove from oven and let rest for 10 minutes before removing to cake rack.
coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and
nd sumac.
For the lemon yogurt, combine yogurt, lemon juice and cumin in
Slice angel food cake with knife into thin slices.
Mix lemon pie filling and lemon yogurt together.
Layer slices of cake and mixture.
Cover with Cool Whip and refrigerate.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Sift flour, salt, soda and baking powder.
Stir in nuts and set aside.
Beat eggs in large bowl.
Add oil and sugar.
Cream well.
Add lemon yogurt and extract.
Combine wet and dry ingredients.
Beat thoroughly.
Bake 1 hour in large Bundt pan at 350\u00b0.
Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.
For the Lemon Pound Cake:
Preheat oven to 325\
/2 inch round springform cake pan. Whisk the butter, vanilla
0 seconds.
Add sugar,lemon peel and vanilla; beat well
cup sugar; fold in lemon yogurt and lemon peel. Set aside.
metal spoon.
Remove lemon peel and stir in the
whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and
Take 1 lemon angel food cake and slice into four layers.
Mix lemon pudding and lemon yogurt; spread between layers.
Frost with Cool Whip.
Refrigerate until ready to serve.
Coat two 9-inch round cake pans with non-stick cooking
Grease and flour a 10-inch tube pan. Mix cake mix, eggs, oil, yogurt, lemon extract, grated lemon peel and cinnamon.
Blend until mixed; beat 2 minutes. Add nuts and mix until combined. Pour into pan. Bake at 350\u00b0 for 60 minutes. Cool 10 minutes. Turn out on rack and continue to cool. Serves 16.
Yogurt Cake.
1. Heat the oven to 350\u00b0F/180\u00b0C. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat inches Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approximately 25 minutes.
2. Note: recipe makes 12 muffin-sized cakes, or 1 loaf.
minute.
beat in yogurt and liqueur until completely smooth
t a time.
Add lemon juice and zest; mix well
For the lemon yogurt, mix yogurt, lemon peel and 2 tbsp of the lemon juice in
For the garlic and lemon yogurt, combine yogurt, garlic, and lemon peel and juice in a small bowl. Cover. Refrigerate until ready to serve.
Heat oil in a medium saucepan on medium-high heat. Mix the flour and cayenne pepper in a bowl. Toss shrimp in flour and shake away excess.
Deep-fry shrimp, in batches, until lightly browned. Drain on paper towels. Season with salt and additional cayenne pepper to taste. Serve with yogurt.