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["Preheat oven to 350 degrees F. Lightly grease and flour a 9"" or 10"" tube pan. I use one with a removable bottom.", "Stir together the yogurt, lemon juice and eggs. Set aside.", "In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Add the lemon zest. Blend on low speed for 30 seconds.", "Add butter and about 1/2 of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for about a minute. Batter will thicken. Scrape down the sides of the bowl.", "Add half of the remaining egg mixture, and beat on medium speed for 30 seconds. Scrape down the sides of the bowl. Add remaining egg mixture and beat for about 30 seconds more. Scrape down the sides of the bowl.", "Spoon batter into the prepared tube pan and smooth the top. Bake for 60 to 65 minutes on center rack, until golden-brown. Use a bamboo skewer or cake tester to check for doneness.", "Cool cake in a draft-free area for 30 minutes.", "Run a thin-bladed knife or small offset spatula around the insides of the pan and tube. Unmold the cake from the outer pan. Run a thin-bladed knife or small offset spatula underneath the cake. Remove the cake from the pan. It helps greatly if you have an extra pair of hands as you invert the cake, remove the tube, and carefully flip the cake onto a cake plate. This is almost as much fun as flipping a frittata!", "Serve with fresh cut strawberries and copious amounts of whipped cream. Lemon curd would also be a nice accompaniment. Or ice cream. Or blueberry compote. Cake can be made a few days in advance. Leftovers toast up very nicely, too."]
