A very moist cake and even better the next day after baking.
Servings: 10 or soPrep Time: 15 min Cook Time: 1 hour
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
1 tsp vanilla
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
8 oz (1 cup) plain yogurt
Cream butter and 1 cup sugar (reserving 1/2 cup). Beat in egg yolks and vanilla. Mix flour, salt, and baking soda. Alternately stir dry ingredients and yogurt into creamed mixture. With mixer set on high, beat egg whites and gradually add reserved sugar. Continue beating until very stiff peaks form; fold into first mixture.
Turn into greased and floured 2 quart mold, 10 inch tube pan, or a 5 x 8 inch pan.
Bake for 1 hour, or until done, in preheated oven set at 325. Cool 10 minutes in pan, then invert onto wire rack to cool.
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