1 c Butter or margarine
2 c Sugar
6 Eggs separated
2 ts Grated lemon peel
1/2 ts Lemon extract
3 c Cake flour
1 ts Baking soda
1/4 ts Salt
1 c Plain yoghurt
2 tb Brandy
Beat softened butter with 1 1/2 cups sugar till creamy. Add yolks , peel
and extract, brandy and beat pale and thick. Sift dry ingredients and add
alternately to the creamed mixture with the yoghurt. Beat whites to soft
peaks and gradually beat in remaining sugar until whites are stiff and
glossy. Fold into previous mixture. Pour into a greased tube pan and bake
350 for 45 minutes or until tested done. cool in pan 15 minutes before
removing to cool completely. A lovely light pound cake textured cake.
From
Yields
1 Cake
