Yogurt Cake

Yield: 1 - 8 x 4 loaf cake

Ingredients:

2 1/4 cups of flour

1 cup sugar

1 cup GOOD quality plain yogurt (Greek, whole milk etc)

7 ounces unsalted butter (all but the last tablespoon in the cube)

5 eggs separated

1/2 teaspoon vanilla extract

2 teaspoons grated lemon zest

2 teaspoons baking powder

1/2 teaspoon baking soda

Directions:

Pre-heat oven to 350 F.

If your yogurt is slighty runny or wet - set it in a colander to drain. Sometimes I pat the yogurt with a paper towel.

In large bowl beat sugar and butter until creamy.

Add egg yolks gradually - beat after each yolk.

Stir in yogurt, lemon zest, and vanilla.

Fold in the dry ingredients.

Whisk the egg whites in a clean bowl ( of course with clean beaters! )

Once they are stiff fold into mixture.

Spoon mixture into the greased 18 x 4 in loaf pan.

Bake for 50 minutes. Or toothpick-clean-done.

For toppings you can try the Bourbon Orange Glaze or a basic lemon glaze.