1 1/2 c
grated lemon rind
1 3/4 c
lemon vodka or plain
sifted cake flour
chopped almonds, optional
lemon vodka, or regular
angel flake coconut
1Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside.
Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
2Combine yogurt and vodka in a small bowl. Sift flour, baking powder and salt into a separate bowl.
Alternately add flour mixture and yogurt mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
3Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
4Pour batter into the prepared pan and bake for 30 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.
Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.