Lemon Yoghurt Cake

• 1
  

  cup butter
  

• 1 ¹⁄₂
  

  cups powdered sugar
  

• 4
  

  eggs, yolks and white separated
  

• 2
  

  teaspoons grated original lemon rind
  

• 6
  

  tablespoons lemon juice
  

• 1
  

  cup yoghurt
  

• 2 ¹⁄₂
  

  cups flour
  

• 2
  

  teaspoons baking powder
  

• 1
  

  teaspoon baking soda
  

• ¹⁄₂
  

  teaspoon salt
  

• Glaze
  

• 1
  

  cup icing sugar
  

• 2
  

  tablespoons lemon juice
  

• 3 -4
  

  tablespoons yoghurt
  

instructions

• Preheat oven to 350F.
• Grease and flour a 12 1/2 cup bundt or tube tin.
• Cream the butter and sugar collectively unless tremendous and creamy.
• Add the egg yolks one by one and beat smartly after every person is added.
• Add the lemon rind and juice and yoghurt and dash.
• Sift collectively the flour, and baking powders (I factual give them a round in my mixer- a trick a baker showed me) to mix them up.
• In another bowl beat the egg whites and salt unless they assemble stiff peaks.
• Now gently fold the dry ingr.
• into the butter mix and then add a portion of the egg whites folding it inches Then add the closing egg whites and fold gently.
• Pour into the tin and bake for round 50 minutes finding out to quiz it the skewer comes out smooth.
• Leave in the tin itself to chill for round Quarter-hour.
• Then flip it out and wintry on a rack.
• Glaze: Sift the icing sugar right into a bowl.
• Add the lemon juice and mix to dash smartly.
• Add a bit yoghurt at a time honest sufficient to compose a refined mix.
• Build apart the cooled cake on the serving plate or board and then pour the glaze over and let take a seat unless glaze is made up our minds.