1 c. butter, softened
1 c. sugar
1 1/2 tsp. grated lemon rind
1 tsp. vanilla extract
4 eggs at room temperature
2 1/2 c. flour
1 tsp. each baking powder and baking soda
1/4 tsp. salt
1 c. finely ground blanched almonds
1 c. plain yogurt
Lemon syrup, recipe follows

LEMON SYRUP:

Mix 1/2 cup sugar with 1/3 cup lemon juice and 2 tablespoons water until well blended.

Preheat oven to 350 degrees. In a large bowl cream butter and sugar until fluffy. Beat in lemon rind and vanilla, then add eggs, one at a time, beating well after each addition.

Mix flour, baking powder, soda, salt and almonds. Add flour mixture to butter mixture alternately with yogurt, beating well after each addition.

Pour batter into a well-greased, lightly floured 8 1/2 to 9-inch Bundt pan or other 9-cup tube pan. Bake 50-60 minutes or until cake pulls away from sides of pan and tests done when a long skewer is inserted in thickest part.

Using a fork, pierce surface of cake all over. Slowly pour lemon syrup over hot cake. Let cake cool in pan on a wire rack. Invert cake onto plate to cut and serve. Makes 8-10 servings.