Greek Yogurt Cake

From Jodi Metcalf at Madison Middle School.

• Ready In: 45 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 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

Directions

1. 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.