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Lemon Yogurt Nut Cake
6 eggs
1/2 cup sugar, divided
1-1/4 cups natural yogurt
1/4 cup oil
1 tablespoon vanilla extract
1-1/2 teaspoons lemon extract
1-1/2 cups flour
2 teaspoons baking powder
2 cups sliced almonds
1 tablespoon grated lemon rind
topping
1/2 cup oatmeal
1/4 cup raw sugar
3 tablespoons melted butter
Separate eggs. Beat egg yolks with 1/4 cup sugar in a medium
bowl until creamy and pale. Fold in yogurt, oil, vanilla extract
and lemon extract; set aside. In a large bowl, beat the egg
whites until stiff. Add remaining 1/4 cup sugar and continue
beating until thick and glossy. Fold flour, baking powder, and
nut into egg whites. Fold egg white mixture and lemon rind in
to egg yolk mixture. Pour into greased 9 x 13 inch pan. Bake
in preheated 350° F oven for 25 minutes. While baking,
combine crumb topping ingredients together. At the end of the
bake time, remove cake from oven and sprinkle crumb topping
evenly across top of cake. Return to oven and bake for
another 5 minutes.
Yield: 12 servings
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