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This lovely lemon cake is from the kitchens of  faydyn

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REALLY GOOD tad bit more involved than your average Joe pound cake

you will need

2 sticks butter at room temp
1 1/4 cups sugar
4 eggs at room temp separated
2 tsp. of grated lemon rind
1/3 cup lemon juice
1 cup plain yoghurt
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

for the glaze

1 cup confectioners sugar
2 tbsp. lemon juice
2 tbsp. yoghurt

method:

1. preheat oven to 350, grease and flour a 12 cup bunt cake pan

2. cream butter and sugar till light and fluffy add egg yolks one at a time beating after each addition.

3. add lemon rind/juice and yoghurt and stir to blend

4. mix together all other dry ingredients I.E the flour, salt, baking, soda, and powder.

5. mix in dry ingredients on low speed.
(at this point mot cake recipes would call it quits but not this one)

6. take egg whites in a clean bowl and whip to stiff peaks

7. carefully fold egg whites into batter

8. pour batter into pan and bake for approximately 50 minutes
(or until a cake tester comes out clean)

9. let stand 15 minutes then unmold onto a cooling rack

10. to make the glaze sift confectioner's sugar into a bowl and add enough yoghurt and lemon juice to make a smooth glaze let cool completely before glazing


enjoy ladies and germs

and happy cooking



Fay


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Allergy warning – recipe contains dairy & egg products