Lemon Greek Cake
Serves 6-8 people.
Ingredients:
BATTER:
• 3 cups cake flour (I only had white unbleached and it worked fine)
• 1 tsp. baking soda
• 1/4 tsp. salt
• 6 eggs
• 2 cups white sugar (yes I used all of it)
• 1 cup butter, softened
• 1 T. grated lemon zest
• 6 T. lemon juice (fresh squeezed is best)
• 3/4 cup of plain yogurt (I had honey yogurt in the house and it worked ok too)
GLAZE AND TOPPING:
• 1 T. grated lemon zest
• 4-5 T. shredded coconut
• 2 T. lemon juice
• 1/3 - 2/3 icing sugar (depends on how sweet you like it).
Preheat oven to 350 degrees F (175 degrees C).
Grease one 10 inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside.
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.
Cream butter, 1 1/2 cups sugar, egg yolks, 1 T. lemon zest together until fluffy. Add flour mixture alternately with the yogurt (combined with 6 T. lemon juice) to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
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.
Let sit for 20 or 30 minutes, then prepare your glaze - putting the icing sugar in a small bowl and adding the lemon juice to it. Whisk together until smooth and well blended. I took a small skewer and poked holes in the top of the cake before pouring the glaze over it. Next, I sprinkled the shredded coconut and lemon zest on top for added effect!
Ingredients:
BATTER:
• 3 cups cake flour (I only had white unbleached and it worked fine)
• 1 tsp. baking soda
• 1/4 tsp. salt
• 6 eggs
• 2 cups white sugar (yes I used all of it)
• 1 cup butter, softened
• 1 T. grated lemon zest
• 6 T. lemon juice (fresh squeezed is best)
• 3/4 cup of plain yogurt (I had honey yogurt in the house and it worked ok too)
GLAZE AND TOPPING:
• 1 T. grated lemon zest
• 4-5 T. shredded coconut
• 2 T. lemon juice
• 1/3 - 2/3 icing sugar (depends on how sweet you like it).
Preheat oven to 350 degrees F (175 degrees C).
Grease one 10 inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside.
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.
Cream butter, 1 1/2 cups sugar, egg yolks, 1 T. lemon zest together until fluffy. Add flour mixture alternately with the yogurt (combined with 6 T. lemon juice) to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
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.
Let sit for 20 or 30 minutes, then prepare your glaze - putting the icing sugar in a small bowl and adding the lemon juice to it. Whisk together until smooth and well blended. I took a small skewer and poked holes in the top of the cake before pouring the glaze over it. Next, I sprinkled the shredded coconut and lemon zest on top for added effect!
