Prep 15 mins
Cook 30 mins
From Jodi Metcalf at Madison Middle School.
- 1 cup butter or 1 cup margarine
- 2 cups sugar
- 1 cup plain yogurt (8 oz. carton)
- 5 eggs, separated
- 1 teaspoon grated lemon rind
- 3 cups sifted flour
- 1 teaspoon baking soda
- Cream butter and sugar until light and fluffy. Add yogurt and beat well. Add egg yolks and lemon rind; mix well. Blend in flour sifted with baking soda. Beat egg whites until stiff and fold gently into cake batter. Pour into a greased and floured, 10 cup mold or a 9 x 13" pan. Bake at 350* for 30 minutes or until toothpick comes out clean when inserted into center of cake. No frosting is needed.
Not good at all. I had some greek yogurt that I wanted to use up, and I expected the cake to be something different. There was nothing special about it. It tastes like a very bland tasteless pound cake, but with a heavier texture. I wish I hadn't wasted five eggs and two sticks of butter on it. Mixing it was very strange, and it looked like cookie batter when I put it in the pan. Very disappointed.