Sweet Lemon-Yogurt Cake
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Lemon peel||2 Teaspoon, grated|
|Lemon extract||1⁄2 Teaspoon|
|Cake flour||3 Cup (48 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Brandy||2 Tablespoon (or substitute more yogurt)|
Beat butter and 1 1/2 cups of the sugar with an electric mixer until creamy.
Add egg yolks, lemon peel, and lemon extract and beat until thick and pale yellow.
Sift the flour, measure, and sift again with the soda and salt.
Into the creamed butter mixture alternately mix the flour and the yogurt (and brandy, if used).
Beat the egg whites until soft peaks form; then gradually add the remaining 1/2 cup sugar, beating until glossy.
Fold batter into beaten egg whites and pour into a greased 10-inch tube pan.
Bake in a 350° oven for 45 minutes or until done.
Cool 15 minutes in pan, then turn out on a rack.