Recipe - Greek Lemon Cake

BETTE LELAND CGVH43B

CAKE
3 cup Cake flour
1 teaspoon Baking soda
One fourth teaspoon Salt
6 Eggs; separated
1 cup Plain yogurt
2 cup Sugar; divided
1 cup Butter
2 teaspoon Grated lemon peel
2 teaspoon Lemon juice

GLAZE
3 ounce Cream cheese
2 cup Confectioners sugar
1 Lemon; juice and peel of

Sift dry ingredients; set aside. Beat egg whites, gradually add
One half cup sugar, until stiff. Set aside. Beat butter, remaining 11/2
cup sugar, egg yolks, lemon peel and juice until fluffy10
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
nonstick 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 MCRecipe Digest V1 #263

Date: Sun, 27 Oct 1996 20:04:57 +0000

From: Cheryl Gimenez clgimenez@earthlink.net