Aegean Lemon Cake
Original recipe yield 1 -10 inch tube pan [serves 12.]
Ingredients
430 g cake flour
5 g baking soda
2 g salt
6 eggs
400 g white sugar
225 g butter, softened
4 g grated lemon zest
30 ml lemon juice
235 ml plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate eggs. In a large bowl beat egg whites until soft peaks form.
Gradually add 1/2 cup of sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and
lemon juice together until fluffy. Add flour mixture alternately with yogurt
into egg yolk mixture. Gently fold in egg whites and pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 mins.
Let cake cool in pan for 10 minutes,
then turn out onto a rack to finish cooling.
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