| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Greek | Cakes, Ethnic | 12 | Servings |
INGREDIENTS
| -BETTE LELAND CGVH43B | ||
| 3 | c | Cake flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 6 | Eggs; separated | |
| 1 | c | Plain yogurt |
| 2 | c | Sugar; divided |
| 1 | c | Butter |
| 2 | ts | Grated lemon peel |
| 2 | ts | Lemon juice |
| 3 | oz | Cream cheese |
| 2 | c | Confectioners sugar |
| 1 | Lemon; juice and peel of |
INSTRUCTIONS
CAKE GLAZE Sift dry ingredients; set aside. Beat egg whites, gradually add 1/2 cup sugar, until stiff. Set aside. Beat butter, remaining 1-1/2 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@earthlink.net>
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