Yogurt Coffee Cake
|Powdered sugar||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Lemon juice||1 (as required)|
|Yogurt||1 Cup (16 tbs)|
|Butter||4 Tablespoon, melted|
|Sugar||2 Cup (32 tbs)|
|Almonds||1 Tablespoon (for garnish)|
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.
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.