INGREDIENTS

INSTRUCTIONS

CAKE  PREPARATION:  For The Cake, coat a 3-quart bundt or tube pan with
1  tablespoon of the butter and dust pan with 1 tablespoon of the
flour.  Separate the eggs and set aside. Grate 2 teaspoons lemon zest
and  squeeze 1/3 cup lemon juice.  Beat remaining butter and the sugar
in  a bowl until the mixture is light and fluffy. Beat in egg yolks,
one  at a time. Beat in lemon zest, lemon juice and yogurt. Sift
remaining  flour with baking powder, bakinG soda and salt.  Turn mixer
to low  and beat in dry ingredients until just incorporated. Turn mixer
to  medium, beat for 2 minutes.  With clean beaters, whip whites to
firm  peaks and fold into batter.  Pour batter into prepared pan.
COOKING:  Adjust oven rack to middle position and preheat oven to
350F. Bake until a cake tester inserted in the center of the cake
comes out clean, about 50 minutes. Cool cake in the pan for 10
minutes, then invert onto a wire rack to cool completely. (Can wrap
and store at room temperature overnight, or freeze for up to 1 month.)
ASSEMBLY:  For The Glaze, sift confectioners' sugar into a medium  bowl
or large measuring cup.  Squeze in 1 tablespoon lemon juice and  stir
in yogurt until galze is smooth. With cake on a wire rack set  over a
pan to catch drippings, pour glaze over the cake, allowing it  to drip
down the sides. Let cake stand at room temperature until  glaze sets,
about 10 minutes. (Can cover and store at room  temperature for up to 2
days.)  Makes 12 servings.  [COOKS; Jan/Feb 1989] Posted by Fred
Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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