Greek lemon cake

12 Servings

Ingredients

Quantity Ingredient
-BETTE LELAND CGVH43B
3 cups Cake flour
1 teaspoon Baking soda
¼ teaspoon Salt
6 Eggs; separated
1 cup Plain yogurt
2 cups Sugar; divided
1 cup Butter
2 teaspoons Grated lemon peel
2 teaspoons Lemon juice
3 ounces Cream cheese
2 cups Confectioners sugar
1 Lemon; juice and peel of

Directions

CAKE

GLAZE

Sift dry ingredients; set aside. Beat egg whites, gradually add ½ cup sugar, until stiff. Set aside. Beat butter, remaining 1-½ cup sugar, egg yolks, lemon peel and juice until fluffy--10 minutes. Add

flour and alternate with yogurt; then fold in beaten egg whites. Pour into a greased and floured 10" tube pan (I used a non-stick pan and didn't have to grease or flour). Bake 50 - 60 minutes at 350~. Cool in pan 10 minutes, then turn out on rack. Glaze: Mix and pour over cooled cake. I did not make the glaze and the cake was wonderful - moist and delicious. Enjoy - we did! Carol in Scarsdale, NY MM Format Norma Wrenn npxr56b Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:04:57 +0000 From: Cheryl Gimenez <clgimenez@...>

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