1 c. butter
2 c. sugar
6 eggs, separated
Grated rind 1/2 lemon
1 tbsp. grated orange rind
1/2 tsp. mace (or nutmeg)
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. lemon yogurt

Preheat oven to 350 degrees. Cream butter and 1 1/2 cups sugar until very light. Beat in yolks, one at a time, mixing well. Beat in lemon and orange rinds and mace. Combine flour, baking powder, and salt and add alternately with yogurt to creamed mixture. Beat egg whites until foamy, gradually adding the remaining half cup of sugar and beating until stiff and shinny. Fold egg whites into cake batter carefully. Turn into a buttered 10 inch tube pan or 2 or 3 small loaf pans. Bake 1 hour for tube or 45 minutes for smaller pans. Let stand 10 minutes before removing from pan.