Post by Loupy on Aug 11, 2011 16:50:56 GMT -7
Greek Lemon Cake
By: Carol
Photo by: CRHook
"This is a very lovely and light cake."
Serves: 12
Ingredients
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 - 4 teaspoons grated lemon zest (Depending on how much lemon flavor you desire)
2 to 3 tablespoons Fresh lemon juice
1 cup plain or Lemon yogurt
Directions
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.
Separate the eggs into two bowls, do not disguard yolks.
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 degrees F (175 degrees C) for 50 to 60 minutes.
Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
Nutritional Information
Calories: 380
Total Fat: 16.1g
Cholesterol: 128mg
Sodium: 264mg
Total Carbs: 53.7g
Dietary Fiber: 0.6g
Protein: 6g
By: Carol
Photo by: CRHook
"This is a very lovely and light cake."
Serves: 12
Ingredients
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 - 4 teaspoons grated lemon zest (Depending on how much lemon flavor you desire)
2 to 3 tablespoons Fresh lemon juice
1 cup plain or Lemon yogurt
Directions
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.
Separate the eggs into two bowls, do not disguard yolks.
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 degrees F (175 degrees C) for 50 to 60 minutes.
Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
Nutritional Information
Calories: 380
Total Fat: 16.1g
Cholesterol: 128mg
Sodium: 264mg
Total Carbs: 53.7g
Dietary Fiber: 0.6g
Protein: 6g
