LEMON LIGHT POUND CAKE
1 1/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3 eggs, separated
1/4 teaspoon cream of tartar
1 cup sugar, divided use
1/2 cup (1 stick) butter, softened
2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
1/2 cup lemon yogurt
Combine flour, baking soda and salt; set aside.
Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating constantly until stiff.
Cream butter, gradually add remaining 3/4 cup sugar, creaming until fluffy. Beat in egg yolks, lemon peel and juice. Stir flour mixture alternately with yogurt into creamed butter mixture.
Gently but thoroughly fold in egg whites. Turn into buttered and floured 8 1/2x4 1/2-inch loaf pan.
Bake in preheated 350 degree F oven 60 to 65 minutes. Cool in pan 10 minutes; turn out on a rack to finish cooling.
Makes 1 (8x4-inch) loaf, 12 servings
Source: Daily News, 1996
1 1/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3 eggs, separated
1/4 teaspoon cream of tartar
1 cup sugar, divided use
1/2 cup (1 stick) butter, softened
2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
1/2 cup lemon yogurt
Combine flour, baking soda and salt; set aside.
Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating constantly until stiff.
Cream butter, gradually add remaining 3/4 cup sugar, creaming until fluffy. Beat in egg yolks, lemon peel and juice. Stir flour mixture alternately with yogurt into creamed butter mixture.
Gently but thoroughly fold in egg whites. Turn into buttered and floured 8 1/2x4 1/2-inch loaf pan.
Bake in preheated 350 degree F oven 60 to 65 minutes. Cool in pan 10 minutes; turn out on a rack to finish cooling.
Makes 1 (8x4-inch) loaf, 12 servings
Source: Daily News, 1996
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