Recipe

Lemon Yogurt Cake Recipe


Lemon Yogurt Cake Recipe
LEMON YOGURT CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Garrett Estate in Fort Worth, Texas in 1994.

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Ingredients
  • 3 cups flour plus extra to dust pan
  • 1 tablespoon baking powder
  • 6 eggs separated
  • 2 cups granulated sugar
  • Juice and zest of 5 medium lemons
  • 2 cups yogurt divided
  • 1/2 cup sliced almonds
  • 1/2 cup orange flower honey for garnish

Directions
  1. Oil a spring form pan and dust with flour then preheat oven to 375.
  2. Sift flour and baking powder together and set aside.
  3. Place yolks and sugar in a mixer and beat until pale yellow about 7 minutes.
  4. Add lemon juice, zest and 1 cup of the yogurt then beat until smooth.
  5. Add flour mixture one cup at a time and beat slowly until smooth.
  6. In a separate bowl beat whites to soft peaks.
  7. Fold batter and almonds into eggs whites and pour into prepared pan.
  8. Bake until golden brown about 1 hour and 20 minutes.
  9. Remove then allow to cool and serve with remaining yogurt and honey on the side.

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