Hi, I baked this cake exactly as the recipe was written. I used whole fat vanilla yogurt, not milk. For some reason, the cake is VERY dry. What is "Tender" supposed to mean? It is very dense. I wonder what I did wrong. After reading the reviews, I think next time I will use milk and try the other version of the recipe that calls for full eggs and not mostly the egg whites. Could I have blended it too long and made it tough? It tastes good, just is very heavy and dry. I am very sorry this recipe did not come out as planned. Please try the recipe again using milk rather than yogurt. It has been tested as written. Also be sure to use room temperature butter, eggs and milk. This is one of my favorite recipes and I know you can do it! Elisabeth

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