Greek lemon cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BETTE LELAND CGVH43B | ||
| 3 | cups | Cake flour |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 6 | Eggs; separated | |
| 1 | cup | Plain yogurt |
| 2 | cups | Sugar; divided |
| 1 | cup | Butter |
| 2 | teaspoons | Grated lemon peel |
| 2 | teaspoons | Lemon juice |
| 3 | ounces | Cream cheese |
| 2 | cups | Confectioners sugar |
| 1 | Lemon; juice and peel of | |
Directions
CAKE
GLAZE
Sift dry ingredients; set aside. Beat egg whites, gradually add ½ cup sugar, until stiff. Set aside. Beat butter, remaining 1-½ 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@...>