Yogurt Cake With Orange Glaze

Ingredients

• CAKE
• 2 1/2 cups sifted flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon freshly grated lemon peel
• 1 1/2 cups yogurt (do not exceed)
• GLAZE
• 2 tablespoons (1/4 stick) butter room temperature
• 1 1/2 cups sifted powdered sugar
• 1 tablespoon grated orange or lemon zest
• 1/2 teaspoon orange or lemon extract
• 2-3 tablespoons cream (optional)

Instructions

1. Preheat oven to 325 degrees. Butter and lightly flour a bundt pan.

For CAKE

1. Sift together flour, baking soda and salt.
2. In mixing bowl, cream butter until soft and continue to beat while gradually adding sugar until mixture is light and creamy.
3. In separate bowl, combine eggs, vanilla and lemon peel. Beat well about 15 seconds.
4. Slowly add to butter mixture in 4 to 5 steps, beating continuously until completely absorbed and mixture is pale yellow and quite fluffy.
5. Fold flour and yogurt alternately into batter, in 2 steps each. Pour into cake pan.
6. Bake until toothpick or wire tester comes out clean, 80 to 90 minutes. Cool on rack.

For ICING

1. Cream butter until soft and continue beating, gradually adding sugar, until light and creamy.
2. Beat in peel and extract.
3. Beat in cream, if desired, 1 tablespoon at a time until glaze reaches spreadable consistency. Glaze cake.

By Kathy Miller via Terry Blady
Adapted from Bee & Thistle Inn