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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

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| 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan. | 2. Sift the flour, baking soda, and salt together. Set mixture aside. | 3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. | 4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. | 5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	3	cups		1487.82	320.7033	33.702	3.5346
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
white sugar	2	cups		1548.0	399.92	0.0	0.0
butter	1	cup	softened	1368.0	62.856	42.744	115.2
lemon zest	2	teaspoons	grated	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
yogurt	1	cup		149.45	11.417	8.5015	7.9625

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.