Lemon Yogurt Cake

  • on August 22, 2010
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Ingrients & Directions

3 c Flour; plus extra
To dust pan
1 tb Baking powder
6 Eggs; separated
2 c Sugar
Juice and zest of 5 medium
2 c Yogurt; divided
1/2 c Sliced almonds
1/2 c Orange flower honey; for

Oil a 9-inch springform pan and dust with flour. Preheat oven to 375

Sift flour and baking powder together and set aside. Place yolks and sugar
in a mixer and beat until pale yellow, about 6 to 7 minutes. Add lemon
juice, zest and 1 cup of the yogurt and beat until smooth. Add flour
mixture one cup at a time and beat slowly until smooth.

In a separate bowl, beat whites to soft peaks. Fold batter and almonds into
eggs whites and pour into prepared pan. Bake until golden brown, about 1
hour and 20 minutes. Remove, allow to cool, and serve with remaining yogurt
and honey on the side.

6 servings

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