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1
CAKE:.
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2
In small mixing bowl, beat the egg whites with cream of tartar until foamy.
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3
Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form.
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4
Set aside.
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5
In large mixing bowl, beat butter and sugar together.
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6
Gradually beat in the egg yolks, then the yogurt.
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7
Stir together flour, baking soda and salt and gradually blend into creamed mixture.
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8
Stir in lemon zest and juice.
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9
Gently fold the egg whites into the egg yolk mixture.
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10
Turn into 2 greased and floured 9 inch round cake pans.
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11
Bake in preheated 350F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes.
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12
Let cakes cool in pans on racks for 5 minutes.
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13
Turn cakes out of pans onto racks and invert so they cool bottom side down.
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14
Cool completely before frosting.
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15
TO ASSEMBLE:.
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16
Rinse and drain all the berries and let dry on paper towels.
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17
Hull and quarter the strawberries.
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18
Place one cake layer, topside down, on cake plate.
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19
Spread with half the lemon sour cream frosting.
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20
Arrange half the berries over the cake.
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21
Top with remaining cake layer, bottom side down.
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22
Spread frosting over top of cake layer and cover with berries.
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23
If you have any berries left over, scatter them over each slice of cake as you serve it.
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24
LEMON SOUR CREAM FROSTING: (Make it 1st).
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25
Cream softened butter; beat in confectioners sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.
