Ingredients:
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt
Preparation:
Put oven to 175 degrees C. Grease one 12 inch tube pan.
Sift the flour, baking soda, and salt together.
In a large bowl beat the egg whites until soft
peaks form. Gradually add 1/3 cup of the sugar, beating until stiff
glossy peaks form.
Cream butter or margarine, 1
cups sugar, egg yolks, lemon zest, and lemon juice together until
fluffy. Add flour mixture alternately with the yogurt to the egg yolk
mixture. Fold in the egg whites and pour the batter.
Bake at 175 degrees C for 55 to 70
minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack
to finish cooling.
