MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lemon-Yogurt Coffee Cake
  Categories: Cakes
       Yield: 12 servings
     1/2 lb (plus 1 Tbl) softened butter
       2 c  (plus 1 Tbl) all-purpose
       4    Eggs
       2 sm Lemons
   1 1/2 c  Sugar
       1 c  Plain yogurt (8 oz)
       2 ts Baking powder
     3/4 ts Baking soda
     1/2 ts Salt
       1 c  Confectioners' sugar
       1 sm Lemon
     1/4 c  Plain yogurt (2 oz)
   PREPARATION:  For The Cake, coat a 3-quart bundt or tube pan with 1
   tablespoon of the butter and dust pan with 1 tablespoon of the flour.
   Separate the eggs and set aside.  Grate 2 teaspoons lemon zest and
   squeeze 1/3 cup lemon juice.  Beat remaining butter and the sugar in
   a bowl until the mixture is light and fluffy.  Beat in egg yolks, one
   at a time. Beat in lemon zest, lemon juice and yogurt.  Sift
   remaining flour with baking powder, bakinG soda and salt.  Turn mixer
   to low and beat in dry ingredients until just incorporated.  Turn
   mixer to medium, beat for 2 minutes.  With clean beaters, whip whites
   to firm peaks and fold into batter.  Pour batter into prepared pan.
   COOKING:  Adjust oven rack to middle position and preheat oven to
   350F. Bake until a cake tester inserted in the center of the cake
   comes out clean, about 50 minutes.  Cool cake in the pan for 10
   minutes, then invert onto a wire rack to cool completely.  (Can wrap
   and store at room temperature overnight, or freeze for up to 1 month.)
   ASSEMBLY:  For The Glaze, sift confectioners' sugar into a medium
   bowl or large measuring cup.  Squeze in 1 tablespoon lemon juice and
   stir in yogurt until galze is smooth.  With cake on a wire rack set
   over a pan to catch drippings, pour glaze over the cake, allowing it
   to drip down the sides. Let cake stand at room temperature until
   glaze sets, about 10 minutes. (Can cover and store at room
   temperature for up to 2 days.)
   Makes 12 servings.
   [COOKS; Jan/Feb 1989] Posted by Fred Peters.