Ingredients

1/2 pound butter or margarine (or a miniature of both)
1 1/3 C. sugar
4 eggs, separated
1 orange
1 1/4 C. yogurt; low fat, plain
2 C. flour; unbleached
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. powdered sugar

Cooking Instructions

Cream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain 1/2 tsp. of zest and 1 Tbls. of juice. Add remaining zest and juice to creamed mixture with 1 C. of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread the glaze over cake and allow to harden before serving.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)