1 1/3 cups flour
3/4 cup sugar
1 T baking powder
salt to taste
2 eggs (separated)
1 cup 2% milk
1 cup lemon flavored yogurt
zest of 1 lemon
1 cup blanched almonds (chopped)
butter for greasing
flour for dusting
1 1/2 cups vanilla ice cream (thawed)
Preheat oven to 350. Combine flour, sugar, baking powder and a pinch of salt in a mixing bowl. Add egg yolks, milk, yogart, lemon zest and almonds and mix.
Beat the egg whites seprately, and fold into the batter. Pour the batter into a buttered and floured 10 inch cake pan. Bake for 35 minutes.
Allow cake to cool before serving. Slice cake in half and spread the ice cream between the layers. Serve immediately.