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Sweet Lemon-Yogurt Cake Recipe
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Lemon peel||2 Teaspoon, grated|
|Lemon extract||1⁄2 Teaspoon|
|Cake flour||3 Cup (48 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Brandy||2 Tablespoon (or substitute more yogurt)|
Serving size: Complete recipe
Calories 5507 Calories from Fat 2015
% Daily Value*
Total Fat 227 g349.9%
Saturated Fat 129.6 g648.1%
Trans Fat 0 g
Cholesterol 1782.1 mg594%
Sodium 2401.8 mg100.1%
Total Carbohydrates 771 g256.9%
Dietary Fiber 47.5 g190%
Sugars 413.1 g
Protein 110 g219.2%
Vitamin A 146.3% Vitamin C 23.4%
Calcium 81.4% Iron 32.1%
*Based on a 2000 Calorie diet
Add egg yolks, lemon peel, and lemon extract and beat until thick and pale yellow.
Sift the flour, measure, and sift again with the soda and salt.
Into the creamed butter mixture alternately mix the flour and the yogurt (and brandy, if used).
Beat the egg whites until soft peaks form; then gradually add the remaining 1/2 cup sugar, beating until glossy.
Fold batter into beaten egg whites and pour into a greased 10-inch tube pan.
Bake in a 350° oven for 45 minutes or until done.
Cool 15 minutes in pan, then turn out on a rack.