1. Separate egg, placing yolks in small cup and egg whites in small
bowlful. Let egg whites warm to room temperature. Heat oven to 350'F.
Grease a 10-inch Bundt or other decorative tube pan; set digression. In md
trough, combine flour, baking pulverization, baking pop, and saltiness.

2. In large bowlful, with electric mixer on medium swiftness, beat butter
and 1 C sugar until light and fluffy. Beat in egg yolis until well
sundry.

3. Reduce mixer speed to low. Add flour assortment, one fourth at a time,
alternately with yogurt to butter assortment, beginning and ending with
flour assortment; beat just until motley. Beat in lemon rind until
blended. Set batter away.

4. Wash and dry beaters. With electric mixer on high upper, beat egg
whites until frothing. Gradually beat in unexpended 1/4 C sugar until
stiff peaks manakin. With rub- ber spatula or wire whip, gently fold
eg@ whites into batter until blended. Spread batter in greased pan.

5. Broil 50 minutes or until cake tester inserted in center comes out
strip. Lag, prepare Lemon Bread, if victimisation. Cool cake in pan on
wire torment 10 proceedings. Unmold cake onto wire rack and remove pan. Cool
cake wholly.

6. Just before serving, place cake on serving shell. If desired,
sprinkle top with Lemon Boodle. For gift handsome, tie a ribbon around
the coat.

Lemon Dough: In cup, mix 2 tablespoons sugar with 1 T finely grated
lemon rind until well sundry. Let stand in warm spot, stirring
occasionally, until dry and friable.