Thursday, July 10, 2008

Lemon/Yogurt Pound Cake


I can't take credit for this cake. Again, Betty had a recipe just when I needed one. Later I served this sliced with whipped cream drizzled with fresh blueberries and strawberries. How delightfully easy and such a beautiful presentation. Many thanks to Betty for sharing.


Ingredients


6 egg whites, room temp.
1/4 tsp cream of tartar
1/2 cup sugar
1 cup butter or marg, softened
1 1/2 cups sugar
6 egg yolks
2 tsp grated lemon peel
2 Tbsp lemon juice
3 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup plain yogurt
Beat egg whtes with cream of tartar until soft peaks form. Add first amt of sugar gradually, beating continually until mixture is stiff and glossy. Set aside.

Cream butter and second amt of sugar. Beat in egg yolks one at a time. Mix in grated lemon peel and juice.

Add flour, baking soda and salt alternately with the yogurt. Beat until smooth after each addition.

Gently fold egg whites into batter. Pour into a greased 10" tube pan.

Bake 350 for approx 1 hour, remove from oven and let cool.
Remove from pan by loosening sides with knife. Invert on plate.
Dust with icing sugar before serving.

7 comments:

  1. i ove the way you too share with one another...and betty you get the credit without the work, now that is a sweet deal! i think it would be so much fun to have a mgcc retreat together and taste all these yummies under one roof.
    so keep sending tose yummy recipes betty, and trish, keep baking,and taking pictures. :D

    ReplyDelete
  2. Another wonderful cake to try. I can see I need to go to some more functions where you're required to bring something just to keep up with all these great recipes...

    ReplyDelete
  3. I had so much fun 'cooking with you' Trish! I can only bake this cake if I'm going to bring it to someone or have company over..why? because I would just eat to much of it!!

    ReplyDelete
  4. I'm always looking for recipes that use lots of eggs. Thank you for this recipe Betty .. .and thank you for posting it Trish. We'll have to come up with a duo name for the two of you. .

    ReplyDelete
  5. Thank you, bettrish! Another way to enjoy the berries right now! I wonder where can we have the party?

    ReplyDelete
  6. Thank you for sharing this recipe.

    I basically doubled this recipe and added extra lemon juice, alot actually as I wanted more zing to the cake. It's very nice with a cup of cold milk.

    I'll be serving this tomorrow, probably individual slices with pie filling and whipped cream on top.

    THANKS ALOT!

    ReplyDelete
  7. Almost forgot to mention(I posted about this post), I'd not had any yoghurt on hand to add to this recipe but it still came out nice.

    Thanks again & regards.

    ReplyDelete