My friend Kim first made this for us when we lived in Lahore. It tasted like home, and I have never forgotten that feeling.
Ingredients:
- 12 ounces softened butter (3 sticks)
- 1 3/4 cups sugar
- 4 large eggs at room temperature
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups (360 grams) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 ounces plain yogurt
For the syrup:
- 1/4 cup orange juice
- 3 tablespoons orange liqueur
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Preparation Method:
- Heat oven to 350°F. and grease a Tube or Bundt pan.
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, beating well after each.
- Stir in the orange, lemon, and vanilla extracts.
- Mix all the dry ingredients in a bowl.
- With a wooden spoon, gradually add mixed dry ingredients to the butter mixture, alternating with the yogurt. Stir well after each addition, but don’t beat.
- Spoon mixture into a greased pan. Bake for 40-50 minutes. It is ready when it springs back to your touch, and a toothpick comes out clean.
- Cool, then invert onto a plate with a rim.
- In a small saucepan, mix all the syrup ingredients until boiling. Cook for 2-3 minutes before removing from the heat and leaving to cool.
- Remove the cake from the pan, and then pour hot syrup over the cake and let it stand for at least 15 minutes before serving
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