Lemon Yogurt Cake

By á-174942

Ingredients

• 3 cups flour plus extra
• to dust pan
• 1 tablespoon baking powder
• 6 eggs separated
• 2 cups sugar
• Juice and zest of 5 medium lemons
• 2 cups yogurt divided
• 1/2 cup sliced almonds
• 1/2 cup orange flower honey for garnish

Details

Servings 6

Preparation

Step 1

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

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.

This recipe yields 6 servings.