Categories: Cakes 
      Yield: 12 servings 
  
    1/2 lb (plus 1 Tbl) softened butter 
      2 c  (plus 1 Tbl) all-purpose 
           -butter 
      4    Eggs 
      2 sm Lemons 
  1 1/2 c  Sugar 
      1 c  Plain yogurt (8 oz) 
      2 ts Baking powder 
    3/4 ts Baking soda 
    1/2 ts Salt 
           LEMON-YOGURT GLAZE: 
      1 c  Confectioners' sugar 
      1 sm Lemon 
    1/4 c  Plain yogurt (2 oz) 
  
  CAKE: 
   
  PREPARATION:  For The Cake, coat a 3-quart bundt or tube pan with 1 
  tablespoon of the butter and dust pan with 1 tablespoon of the flour. 
  Separate the eggs and set aside.  Grate 2 teaspoons lemon zest and 
  squeeze 1/3 cup lemon juice.  Beat remaining butter and the sugar in 
  a bowl until the mixture is light and fluffy.  Beat in egg yolks, one 
  at a time. Beat in lemon zest, lemon juice and yogurt.  Sift 
  remaining flour with baking powder, bakinG soda and salt.  Turn mixer 
  to low and beat in dry ingredients until just incorporated.  Turn 
  mixer to medium, beat for 2 minutes.  With clean beaters, whip whites 
  to firm peaks and fold into batter.  Pour batter into prepared pan. 
   
  COOKING:  Adjust oven rack to middle position and preheat oven to 
  350F. Bake until a cake tester inserted in the center of the cake 
  comes out clean, about 50 minutes.  Cool cake in the pan for 10 
  minutes, then invert onto a wire rack to cool completely.  (Can wrap 
  and store at room temperature overnight, or freeze for up to 1 month.) 
   
  ASSEMBLY:  For The Glaze, sift confectioners' sugar into a medium 
  bowl or large measuring cup.  Squeze in 1 tablespoon lemon juice and 
  stir in yogurt until galze is smooth.  With cake on a wire rack set 
  over a pan to catch drippings, pour glaze over the cake, allowing it 
  to drip down the sides. Let cake stand at room temperature until 
  glaze sets, about 10 minutes. (Can cover and store at room 
  temperature for up to 2 days.) 
   
  Makes 12 servings. 
   
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.