Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Butter or margarine (or a mi ture of both) |
| 1⅓ cup | Sugar |
| 4 | Eggs, separated |
| 1 | Orange |
| 1¼ cup | Yogurt; low fat, plain |
| 2 cups | Flour; unbleached |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Powdered sugar |
Cream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain ½ teaspoon of zest and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Pour in batter.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread glaze over cooled cake and allow to harden slightly.