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Greek Lemon Cake

"This cake recipe functions lemon zest, lemon juice, and yogurt to acquire a very lovable and light Greek-style cake."

Ingredients :

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup simple entire-milk yogurt

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease one 10-inch tube pan.
Sift the flour, baking soda, and salt collectively. Set combination aside.
In a massive bowl, beat the egg whites till soft peaks form. Gradually add half cup of the sugar, beating till stiff glossy peaks shape. Set aside.
Beat butter and closing 1 half cups sugar in a huge bowl with an electric powered mixer until fluffy, three to 5 mins. The aggregate have to be quite lighter in colour.
Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, blending until blended. Gently fold inside the egg whites and pour the batter into the prepared pan.
Bake in preheated oven until a tester inserted in the center comes out smooth, 50 to 60 mins. Let cake cool in pan for 10 minutes, then flip out onto a rack to finish cooling. Serves 12.

Notes :

If you use Greek-fashion yogurt, you may thin it with a touch milk to make it easier to contain into the batter.

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