| 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>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”