Yoghurt Cake

[Guest guest]

3/4-cup butter

1-cup sugar

3/4 tsp. lemon rind, grated

4 eggs, separated

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4-cup yoghurt (minimum 4% fat content)

 

In a mixing bowl, using a fork, mash together the butter and sugar

with the lemon rind until the mixture is light and smooth. Add the

egg yolks and beat well with an electric beater.

 

Mix together the flour, baking soda, baking powder and salt and sift

the mixture three times. Add small amount of this mixture and the

yoghurt to the butter mixture, mixing well at each addition and

continue this process until all of the ingredients have been combined

and the mixture is completely smooth. Beat the egg whites stiff and

fold them into the batter.

 

Butter the bottom and sides of a cake pan and then gently sprinkle

the pan with flour. Pour the batter into the pan ad bake in an oven

that has been preheated to 180 degrees Celsius until a sharp knife

inserted into the cake comes out clean (about 55 minutes). Cool on a

wire rack and then sprinkle with confectioners' sugar just before

serving.

 

 

© Daniel Rogov