 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Jodi Metcalf at Madison Middle School. Ingredients:
1 cup butter or 1 cup margarine |
2 cups sugar |
1 cup plain yogurt (8 oz. carton) |
5 eggs, separated |
1 teaspoon grated lemon rind |
3 cups sifted flour |
1 teaspoon baking soda |
Directions:
1. Cream butter and sugar until light and fluffy. Add yogurt and beat well. Add egg yolks and lemon rind; mix well. Blend in flour sifted with baking soda. Beat egg whites until stiff and fold gently into cake batter. Pour into a greased and floured, 10 cup mold or a 9 x 13 pan. Bake at 350* for 30 minutes or until toothpick comes out clean when inserted into center of cake. No frosting is needed.
|
|