This cake may look complicated but it is not. Just follow the steps as indicated and you will be rewarded with very moist and delightful cakes that command raves. This cake makes an excellent hostess gift. I attach a recipe card (rolled like a scroll) when presenting.

Nut Loaf

Set aside 2 cups (favorite) nuts chopped and lightly toasted.

Beat together until creamed (in a large bowl):
1 1/4 cups sugar
1 pound (4 sticks) soft butter
zest of 2 lemons

Stir together and add until just incorporated:
4 cups flour
2 tablespoons baking powder

Beat in eggs 1 @ time:
4 whole eggs

Beat in:
3/4 cup plain yogurt (regular or non-fat)

Add the juice of the 2 lemons (that you have taken the zest from)

Prepare the meringue:
4 large egg whites (room temp)
1/2 cup sugar

Beat the egg whites with a mixer at medium speed until they've formed a froth. Add the sugar in a slow stream. Mix at medium for 20 seconds and then turn up the mixer to high and continue beating until the meringue forms stiff peaks, about 4 minutes.

Finish the cake:
Fold a third of the meringue into the batter using a rubber spatula to combine well.
Add the rest of the meringue and fold in well until the mixture is combined. Fold in the nuts, reserving about 3 tablespoons for the top of the cakes.

Spray 3 - 9x5 loaf pans evenly on all sides with a nonstick coating. Fill each loaf pan about two-thirds full with the batter. Smooth and flatten the tops with the spatula. Sprinkle the tops of the cakes with the reserved nuts.

Bake in a 350 oven 45 minutes (approx)

After baking remove the cakes from the oven and let cool in the pans for about 30 minutes and then turn them out onto a cake rack to cool completely. You can then wrap. They freeze very well.
Judy/Buffalo

http://www.nancyskitchen.com