6 eggs, separated
1/4 tsp. cream of tartar
2 c. sugar
1 c. (1/2 lb.) butter
2 tsp. grated lemon peel
2 tbsp. lemon juice
3 c. reg. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. unflavored yogurt
2 tbsp. either lightly toasted caraway seeds or poppy seeds, optional

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of sugar until foam is stiff and glossy; set aside. Cream together butter and remaining 1 1/2 cups of sugar until light and fluffy. Add egg yolks one at a time, beating well after each yolk is added. Blend in lemon peel and lemon juice (and optional caraway or poppy seeds).

Sift flour, measure 3 cups, and then sift again with soda and salt. Add flour mixture alternately with yogurt into butter mixture, mixing until smooth after each addition.

Fold egg whites into batter and pour into a well buttered and flour-dusted 10 inch fancy tube mold or tube pan.

Bake in a 350°F oven for 60 to 70 minutes, or until a straw inserted in the center comes out clean. Cool 10 minutes in pan, then turn out on a wire rack to finish cooling. Dust with powdered sugar before serving.

Makes 10 to 12 servings.