Ingredients 1 ½ cups sugar 1 cup margarine 1 cup Greek yogurt 5 eggs 3 cups self-raising flour 2 teaspoons baking powder 3 tablespoonfuls grated lemon peel Powdered sugar for decoration
Sift the flour with the baking powder and the lemon peel. Leave it aside. Separate the eggs and beat the eggs whites until you have a nice meringue.
Beat the margarine with the sugar until they are light and fluffy. Add the yogurt and mix. Beat the egg yolks and fold them slowly in the mixture. Now add a couple tablespoonfuls of flour and meringue alternatively, mixing gently, until they are finished.
Pour the batter in either one prepared cake tin or two loaf pans.
Bake in a preheated oven at 180oC for about 45 minutes for the two loaf pans, or 60 minutes for the cake tin. Test with a toothpick to see if it is done. Take the cake out of the tin or loaf pans and place them on a rack to cool. Dust them with powdered sugar.
If you divide the batter in two loaf pans, you can freeze the one. Wrap it well in cling film and aluminum foil. You can dust it with sugar after you have defrosted it.