Recipes from Lanier Publishing
Eastham, Massachusetts
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Ingredients:
1 cup margarine
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp grated lemon rind
1 tsp vanilla
1 8-oz. container lemon yogurt
Instructions:
Cream together margarine and sugar until light and fluffy. Add eggs one at a time. Combine flour, baking soda and salt. Then add flour and yogurt alternately to creamed mixture. Stir in rind and vanilla. Pour into greased and floured Bundt pan. Bake at 350 degrees for one hour.
Add poppy seeds to batter if desired.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
