Lemon/Yogurt Pound Cake

I can't take credit for this cake. Again, Betty had a recipe just when I needed one. Later I served this sliced with whipped cream drizzled with fresh blueberries and strawberries. How delightfully easy and such a beautiful presentation. Many thanks to Betty for sharing.

Ingredients

6 egg whites, room temp.

1/4 tsp cream of tartar

1/2 cup sugar

1 cup butter or marg, softened

1 1/2 cups sugar

6 egg yolks

2 tsp grated lemon peel

2 Tbsp lemon juice

3 cups flour

1 tsp baking soda

1/4 tsp salt

1 cup plain yogurt

Beat egg whtes with cream of tartar until soft peaks form. Add first amt of sugar gradually, beating continually until mixture is stiff and glossy. Set aside.

Cream butter and second amt of sugar. Beat in egg yolks one at a time. Mix in grated lemon peel and juice.

Add flour, baking soda and salt alternately with the yogurt. Beat until smooth after each addition.

Gently fold egg whites into batter. Pour into a greased 10" tube pan.

Bake 350 for approx 1 hour, remove from oven and let cool.
Remove from pan by loosening sides with knife. Invert on plate.
Dust with icing sugar before serving.