Lemon Yogurt Pound Cake Recipe
Servings: 10
Ingredients
- Cake
- 2 1/4 c. All-purp flour
- 1 1/2 c. Sugar, up to 2 c.
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Grated lemon rind
- 1 tsp Vanilla
- 1 c. Butter, softened
- 8 ounce Lemon yogurt
- 3 x Large eggs Glaze, optional
- 1 c. Confectioners sugar
- 2 tsp Lemon juice
Directions
- Preheat oven to 350F. In large mixing bowl, combine all cake ingredients using low speed. Increase to medium speed and beat 3 minutes, scraping bowl.
- Pour into greased and floured 10-inch tube or possibly bundt pan. Bake 50-60 minutes.
- Cold 15 minutes before removing from pan. For glaze, beat confectioners sugar and lemon juice till smooth. Drizzle glaze over cooled cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 10 servings | |
| Calories 603 | |
| Calories from Fat 216 | 36% |
| Total Fat 24.53g | 31% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 668mg | 28% |
| Potassium 95mg | 3% |
| Total Carbs 94.83g | 25% |
| Dietary Fiber 0.6g | 2% |
| Sugars 53.78g | 36% |
| Protein 3.47g | 6% |
