Greek Lemon Cake

I love lemon and this cake has great lemon flavor and is nice and light.
NEED:
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Stir together the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared tube pan.
Oven at 350 degrees. Bake for 50 to 60 minutes. Allow to cool, in pan, for 10 minutes. Remove from pan to wire rack to cook completely. Frost with a light frosting ( you can tint to a nice pastel for Easter).

Enjoy!