Description
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.
Ingredients
- 3 cups cake flour
- 1 teaspoon baking soda
- ΒΌ teaspoon salt
- 6 eggs, separated
- 2 cups white sugar, divided
- 1 cup butter, softened
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 cup plain whole-milk yogurt
Instructions
- 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.
- In a large bowl
- beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar
- beating until stiff glossy peaks form. Set aside.
- Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy
- 3 to 5 minutes. The mixture should be noticeably lighter in color.
- Blend in egg yolks
- lemon zest
- and lemon juice. Add flour mixture alternately with the yogurt
- mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the center comes out clean
- 50 to 60 minutes. Let cake cool in pan for 10 minutes
- then turn out onto a rack to finish cooling. Serves 12.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 12