3 Large eggs 1 1/2 c Lemon-flavored low-fat
2 2/3 c Unsifted all-purpose flour -yogurt
2 ts Baking powder 2 tb Finely grated lemon rind
1/2 ts Baking soda Lemon Sugar (recipe follows;
1/4 ts Salt -opt.)
1/2 c (1 stick) butter, softened Ribbon (opt.)
1 1/4 c Sugar
1. Separate eggs, placing yolks in small cup and egg whites in small
bowl. Let egg whites warm to room temperature. Heat oven to 350’F.
Grease a 10-inch Bundt or other decorative tube pan; set aside. In md
bowl, combine flour, baking powder, baking soda, and salt.
2. In large bowl, with electric mixer on medium speed, beat butter
and 1 C sugar until light and fluffy. Beat in egg yolis until well
mixed.
3. Reduce mixer speed to low. Add flour mixture, one fourth at a time,
alternately with yogurt to butter mixture, beginning and ending with
flour mixture; beat just until mixed. Beat in lemon rind until
blended. Set batter aside.
4. Wash and dry beaters. With electric mixer on high speed, beat egg
whites until foamy. Gradually beat in remaining 1/4 C sugar until
stiff peaks form. With rub- ber spatula or wire whisk, gently fold
eg@ whites into batter until blended. Spread batter in greased pan.
5. Bake 50 minutes or until cake tester inserted in center comes out
clean. Meanwhile, prepare Lemon Sugar, if using. Cool cake in pan on
wire rack 10 minutes. Unmold cake onto wire rack and remove pan. Cool
cake completely.
6. Just before serving, place cake on serving plate. If desired,
sprinkle top with Lemon Sugar. For gift giving, tie a ribbon around
the cake.
Lemon Sugar: In cup, mix 2 tablespoons sugar with 1 T finely grated
lemon rind until well mixed. Let stand in warm place, stirring
occasionally, until dry and crumbly.
Country Living/Dec/93 Scanned and fixed by DP and GG
Yields
16 servings