Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine |
| 2 cups | Sugar |
| 6 \N | Eggs separated |
| 2 teaspoons | Grated lemon peel |
| ½ teaspoon | Lemon extract |
| 3 cups | Cake flour |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1 cup | Plain yoghurt |
| 2 tablespoons | Brandy |
Beat softened butter with 1½ cups sugar till creamy. Add yolks , peel and extract, brandy and beat pale and thick. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt. Beat whites to soft peaks and gradually beat in remaining sugar until whites are stiff and glossy. Fold into previous mixture.
Pour into a greased tube pan and bake 350 for 45 minutes or until tested done. cool in pan 15 minutes before removing to cool completely. A lovely light pound cake textured cake.