MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Yogurt Cake
Categories: Cakes, Dairy, Desserts, Citrus
     Yield: 8 Servings

          Butter; to grease the pan
     4 lg Eggs; separated, room temperature
   1/2 c  Granulated sugar (100 g)
     3 tb A-P flour
 1 2/3 c  Whole-milk Greek yogurt (400 g)
     1    Lemon; zested, juiced
     1 pn Salt (optional)

 Set oven to 350°F/175°C and butter an 8 or 9" springform pan.

 Using an electric hand mixer or a standing electric mixer fitted
 with the whisk attachment, beat egg whites on medium-low until the
 mixture looks frothy, 1 to 2 minutes. Slowly start to increase the
 speed to medium-high. Continue to beat the egg whites until soft
 peaks form, about 3 minutes. Set aside.

 In a separate bowl but using the same mixer, combine yolks and
 sugar (no need to wash beaters after the egg white). Beat yolks on
 medium-high until the mixture is very pale and fluffy, about
 3 minutes. Reduce speed to medium and gradually beat in flour,
 yogurt, lemon zest, and juice, and salt until fully incorporated.

 Gently fold half of the egg whites into the yolk-yogurt mixture
 until only a few streaks remain. Fold in the remaining whites,
 scraping the bottom and sides of the bowl, until the batter is
 evenly mixed, light and smooth.

 Scrape the batter into prepared pan and smooth into an even layer.
 Bake until the top is speckled with golden brown and puffed, 40 to
 55 minutes. (The 8" pan will take longer to bake through.) Transfer
 the pan to a wire rack and let cake cool before cutting. Serve warm
 or cold.

 Recipe from: Claudia Roden

 Adapted by: Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

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