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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. 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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