Lemon-Rum Cake Recipe

1. Preheat oven to 350 degrees F.

2. Cream butter, sugar, egg yolks, lemon rind, and vanilla together in bowl until light and fluffy.

3. Combine yogurt and rum in small bowl. Soft flour, baking powder, and salt in separate bowl.

4. Alternately add flour mixture and yogurt mixture to butter mixture; beat well after each addition. Beat for 1 minute more, until mixture is light.

5. Combine almond extract with egg whites; beat until stiff but not dry. Fold egg whites gently into cake batter along with chopped almonds.

6. Pour batter into 10-inch tube pan; bake for 30 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.

7. Combine all ingredients for wine syrup in saucepan; cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Let stand for 1 hour before serving.

Serves 12