Greek Lemon Cake

• 3 cups cake flour
• 1 tsp baking soda
• 1/4 tsp salt
• 6 eggs (yolks and whites separated)
• 1 cup and 1/2 cup separated white sugar
• 1 cup butter, softened
• 2 tsp grated lemon zest
• 6 tbsp lemon juice
• 1/2 tsp lemon extract
• 1 cup plain yogurt (or Greek yogurt)

1. Preheat oven to 350 F. Grease and flour one 10" tube pan.
2. Sift the flour, baking soda, and salt together. Set mixture aside.
3. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sguar, beating until stiff glossy peaks form. Set aside.
4. Cream butter, 1 cup sugar, egg yolks, lemon zest, lemon juice, and lemon extract together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
5. Bake for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.