Cook Time: 55 minutes
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup soft butter
- 2 cups granulated sugar, divided
- 6 eggs, separated
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon lemon extract
- 1 cup (8 ounces) plain, vanilla, or lemon yogurt
- .
- Glaze:
- 1 cup confectioners' sugar, unsifted
- 1 tablespoon milk
- 1 tablespoon lemon juice
Preparation:
Into a bowl, measure flour; add baking soda and salt and stir to blend. Set aside. In mixing bowl cream butter; add 1 1/2 cups sugar and beat until light and fluffy. Add egg yolks, lemon peel, and extract; beat until thick and lemon-colored. Blend in dry ingredients, alternately with yogurt, beginning and ending with the dry ingredients. Beat egg whites until foamy; add 1/2 cup sugar a little at a time, beating until stiff peaks form. Fold into cake batter with a rubber spatula or wooden spoon. Spread cake batter into a greased 10-inch tube cake pan. Bake at 350° for 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. Spread top of cake with lemon glaze or sprinkle with confectioners' sugar.Lemon Glaze: Combine confectioners' sugar with 1 tablespoon lemon juice and 1 tablespoon lemon juice to make a smooth glaze. Makes about 1/2 cup of glaze.
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