Cream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon of zest and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Pour in batter. Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread glaze over cooled cake and allow to harden slightly.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 10|
|Calories from Fat: 427 (48%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 522.2mg||161 %|
|Sodium 557mg||19 %|
|Potassium 263.7mg||7 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 103.7g|
|Protein 16.9g||24 %|
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Calories per serving: 896
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