Lemon yogurt cake - country living

16 servings

Ingredients

Quantity Ingredient
3 Large eggs
2⅔ cup Unsifted all-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup (1 stick) butter, softened
1¼ cup Sugar
1½ cup Lemon-flavored low-fat yogurt
2 tablespoons Finely grated lemon rind
Lemon Sugar (recipe follows; opt.)
Ribbon (opt.)

Directions

1. Separate eggs, placing yolks in small cup and egg whites in small bowl. Let egg whites warm to room temperature. Heat oven to 350'F.

Grease a 10-inch Bundt or other decorative tube pan; set aside. In md bowl, combine flour, baking powder, baking soda, and salt.

2. In large bowl, with electric mixer on medium speed, beat butter and 1 C sugar until light and fluffy. Beat in egg yolis until well mixed.

3. Reduce mixer speed to low. Add flour mixture, one fourth at a time, alternately with yogurt to butter mixture, beginning and ending with flour mixture; beat just until mixed. Beat in lemon rind until blended. Set batter aside.

4. Wash and dry beaters. With electric mixer on high speed, beat egg whites until foamy. Gradually beat in remaining ¼ C sugar until stiff peaks form. With rub- ber spatula or wire whisk, gently fold eg@ whites into batter until blended. Spread batter in greased pan.

5. Bake 50 minutes or until cake tester inserted in center comes out clean. Meanwhile, prepare Lemon Sugar, if using. Cool cake in pan on wire rack 10 minutes. Unmold cake onto wire rack and remove pan. Cool cake completely.

6. Just before serving, place cake on serving plate. If desired, sprinkle top with Lemon Sugar. For gift giving, tie a ribbon around the cake.

Lemon Sugar: In cup, mix 2 tablespoons sugar with 1 T finely grated lemon rind until well mixed. Let stand in warm place, stirring occasionally, until dry and crumbly.

Country Living/Dec/93 Scanned and fixed by DP and GG

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