Here's what you will need to prepare this at home. It freezes well, so make an extra batch....
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 pounds (3 sticks) unsalted butter, softened
3 cups sugar
7 large eggs
1 cup yogurt
1 tablespoon vanilla extract
zest of 2 lemons
juice of 2 lemons (1/3 cup)
Preheat the oven to 350 degrees.
Butter a 10 inch tube pan and dust with some flour. Tap out the excess.
Sift the flour, salt and baking soda. Set aside.
In a large bowl, beat the butter and sugar with a mixer on low speed.
Add the eggs one at a time and beat until fluffy.
Add the yogurt with the vanilla, lemon juice and zest.
Beat to combine well.
Add the flour in 3 batches and beat just until well combined. Do not over beat.
Pour the batter in the prepared pan and bake for 1 hour and 20 minutes or until the top is nice and golden brown and a toothpick inserted in the center comes out with just a few crumbs attached to it.
Let the cake cool completely for at least 30 minutes.
Remove from pan gently and serve!
The cake keeps well frozen for up to a month.