Greek Lemon Cake
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cups
Cake Flour1 tsp
Baking Soda1 tsp
Salt6
Eggs2 cups
White Sugar1 cup
Butter (softened)2 tsps
Lemon Zest (grated)2 tbsps
Lemon Juice1 cup
Plain YogurtDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease one 10 inch tube pan
3
Sift the flour, baking soda, and salt together
4
Set mixture aside
5
Separate the eggs
6
In a large bowl beat the egg whites until soft peaks form
7
Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form
8
Set aside
9
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy
10
Add flour mixture alternately with the yogurt to the egg yolk mixture
11
Gently fold in the egg whites and pour the batter into the prepared pan
12
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes
13
Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling
14
Serves 12