Ingredients
1 cup butter, softened2 cups sugar6 large eggs, room temperature2 teaspoons vanilla extract1 teaspoon grated lemon zest1 teaspoon grated orange zest3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup lemon yogurtGLAZE:1-1/2 cups confectioners’ sugar2 to 3 tablespoons lemon juice2 tablespoons finely chopped candied lemon peel2 tablespoons finely chopped candied orange peel
Preparation
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine confectioners’ sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
