You won’t have to worry about storage if you try Linda’s …
A lemon-flavored sweet potato pone that my (Linda's) father loved, inspired this very moist and sweet cake with a touch of lemon flavoring. The sweet potato pone was made by an elderly woman who knew and cooked by the old "foodways" (that is, cooking the old way, preserving the past) at a little cafe in southwest Alabama. Her name has slipped my mind over the years, but the thought of her luscious sweet potatoes has not.
This cake [see second photo above; click on the arrow at the right base of the first photo] has no cinnamon, no spices, but is very moist and delicious with a nice contrast in flavors from the lemon extract and the lemon-flavored yogurt.
I like my cake sweet, and this is, sweet and Southern, just as you would expect from a sweet potato cake.
Sweet Potato Cake With Lemon Glaze
3 sticks softened butter
3 cups sugar
2 cups packed mashed sweet potatoes (see note)
6 eggs (at room temperature)
1 teaspoon lemon extract
1 (6-ounce) container lemon-flavored yogurt
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 325 degrees F.
Prepare a large tube pan by spraying with baking spray.
In a large mixing bowl of an electric mixer with paddle attachment, add the butter and sugar. Beat until creamy.
Add the eggs one at a time and mix well. Add the mashed sweet potatoes, and mix well on low speed. Add lemon extract. Mix the salt and baking soda into the flour. Alternate adding the flour mixture and the yogurt to the batter. Turn the mixer on medium high and beat for 1 minute.
Pour the cake batter into the prepared pan. Bake for approximately 65 minutes, or until a cake tester comes out clean. Place on a wire rack to cool for 20 minutes. Turn out onto a heat-proof serving plate. (I like to turn the cake back over to the top side). Let cool before slicing. Serves 8 to 10.