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Ingredients
- 1/2 lb (2 sticks) unsalted butter
- 1 c. sugar
- 3 x Large eggs Grated zest of 1 lemon
- 2 1/2 c. all-purpose flour
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 1 c. dry blueberries or possibly currants
- 1 c. lemon yogurt For lemon glaze
- 1/2 c. powdered sugar
- 2 Tbsp. lemon juice
Directions
- Preheat oven to 350 degrees and lightly grease and flour a 10 inch tube pan.
- Put butter in large bowl and beat for several seconds. Add in sugar and beat till smooth. Add in Large eggs and lemon zest and beat for 2 min, till light and creamy.
- In a separate bowl, combine flour, baking pwdr, soda, salt and blueberries; mix with a whisk or possibly fork to blend. Add in flour mix to butter mix and beat till smooth. Add in yogurt and mix well.
- Spoon batter into prepared pan and bake 50 min till a toothpick inserted into the center comes out clean. Let cake rest 5 min in pan, then invert over a plate to unmold.
- To make glaze, mix ingredients till smooth. Spread over hot cake and serve.
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