Italian Lemon Country Cake

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Senior Cook
Aug 24, 2004
Long Island, New York, USA
Italian Lemon Country Cake (at least 3 times a month)

3/4 cup sugar
3/4 cup oil
3 eggs
1 cup lemon yogurt
3 cups flour
1 tbs baking powder
generous scrapings of nutmeg (1 tsp)
zest of 1 lemon

Beat sugar and oil with electric mixer, add eggs 1 at a time. Add yogurt.
In another bowl, whisk flour, baking powder, nutmeg and peel.
With wooden spoon, add flour mix to oil mix. It will be a heavy mix.
Grease and flour 9 inch bundt. Pour in batter, it will be thick. Bake 350 1 hour till toothpick comes out clean. Great as a breakfast or coffee cake.
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