Yogurt Coffee Cake Recipe
Ingredients
| Powdered sugar | 1 Cup (16 tbs) | |
| Eggs | 6 | |
| Flour | 1 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Lemon juice | (as required) | |
| Yogurt | 1 Cup (16 tbs) | |
| Butter | 4 Tablespoon, melted | |
| Sugar | 2 Cup (32 tbs) | |
| Almonds | (for garnish) |
Directions
"Beat sugar and eggs in large bowl for 5 minutes.
Add sifted flour and soda.
Combine 2 tablespoons lemon juice, yogurt and butter; add to egg mixture.
Mix well; pour into greased and lightly floured 8 x 8-inch square baking dish.
Bake at 375 degrees for 1 hour.
Combine sugar, 2 cups water and 1 teaspoon lemon juice in a saucepan; cook, stirring, over low heat, until sugar is dissolved.
Cool.
Remove bread from oven; prick with wooden pick.
Pour sugar mixture over top; allow to stand for at least 30 minutes before cutting in squares.
Garnish with almonds.
"
Add sifted flour and soda.
Combine 2 tablespoons lemon juice, yogurt and butter; add to egg mixture.
Mix well; pour into greased and lightly floured 8 x 8-inch square baking dish.
Bake at 375 degrees for 1 hour.
Combine sugar, 2 cups water and 1 teaspoon lemon juice in a saucepan; cook, stirring, over low heat, until sugar is dissolved.
Cool.
Remove bread from oven; prick with wooden pick.
Pour sugar mixture over top; allow to stand for at least 30 minutes before cutting in squares.
Garnish with almonds.
"
Chef
