Greek Lemon Cake

This is a very lovely and light cake."

Servings: 12

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Preheat oven to 350 F (175 C). Grease one 10 inch tube pan. Sift the
flour, baking soda, and salt together. Set mixture aside. Separate the
eggs. 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. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon
zest, and lemon juice together until fluffy. Add flour mixture alternately
with the yogurt to the egg yolk mixture. Gently fold in the egg whites and
pour the batter into the prepared pan. Bake at 350 F (175 C) for 50 to 60
minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to
finish cooling. Serves 12.

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