Greek Lemon Cake

October 27th was mine and Hubby's 1 year wedding anniversary. We did not follow tradition in eating the top tier of our wedding cake on our anniversary because I've heard so many horror stories about how dry and tasteless the top tiers are after one year. Besides, that just gives me an excuse to bake us a fresh "top tier" for our anniversary! Our wedding cake was a lemon cake with raspberry filling and cream cheese frosting. Although I have the recipes that we used for our wedding cake, I wanted to try a new recipe, so chose Greek Lemon Cake with Lemon Cream Cheese Frosting.

INGREDIENTS:
3 cups cake flour
1 tsp baking soda
1/4 tsp salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 tsp grated lemon zest
2 Tbs lemon juice
1 cup lemon yogurt
Lemon Cream Cheese Frosting

DIRECTIONS:
Preheat oven to 350º. Grease two 9" round pans (or one 10 inch tube pan). Sift the flour, baking soda, and salt together. Set mixture aside.

Separate the eggs (keep the yolks!). 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 or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.

Bake at 350º for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.

CREDIT: Submitted by "Carol" on Allrecipes.com