Posted by Kathy Lee | File under : ,



1 cup butter at room temperature
1 ½ cups granulated sugar
4 eggs, at room temperature, separated
2 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1 cup plain yogurt
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

For the GLAZE

1 cup confectioner's sugar
2 tablespoon fresh lemon juice
3-4 tablespoon plain yogurt

Note: preheat the oven to 350 F. Grease a 12 cup Bundt or tube pan dust with flour.


a. with an electric mixer, cream the butter and granulated sugar until light and fluffy. add the egg yolks, 1 at a time, beating well after each addition.
b. add the lemon rind, juice, and yogurt and stir to blend.
c. sift together the flour, baking powder, and baking soda. set aside. in another bowl, beat the egg whites and sat until they hold stiff peaks.
d. fold the dry ingredients into the butter mixture, then fold in a dollop of egg whites. fold in the remaining whites until blended.
e. pour into the pan and bake until a cake tester inserted in center comes out clean, about 50 minutes. let stand 15 minutes, the unmold and transfer to a cooling rack.
f. for the glaze, sift the confectioner's sugar into a bowl. stir in the lemon juice and just enough yogurt to make a smooth glaze.
g. set the cooled cake on a rack over a sheet of wax paper or a baking sheet. pour over the glaze and let it drip down the sides. allow the glaze to set before serving.

Serves 12 person


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