Mediterranean Lemon Cake

1 c Softened butter
1 1/2 c Sugar
4 Eggs, room temp
1 tb Grated lemon peel
2 1/2 c Unbleached flour
1/2 ts Salt
1 ts Baking soda
1 ts Baking powder
1 c Yogurt, room temp
3/4 c Finely ground nuts
1/2 c Lemon juice

Cream the softened butter and 1 c of the sugar together until light and fluffy. Add eggs and the lemon peel; blend thoroughly. Sift the flour, salt, baking soda and baking powder together. Add dry ingredients alternately with the yogurt. Fold in the ground nuts. Turn into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the top comes out clean. Combine the 1/2 c sugar and lemon juice in a saucepan. Heat until sugar has dissolved and pour over the cake while still warm. Allow cake to cool in the pan.

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