Lemon Yogurt Pound Cake
2-1/4 cups sifted all-purpose flour
1-1/4 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup shortening
8-oz container lemon yogurt
Preheat oven to 325?F. Grease a 10-inch
tube (or bundt) pan with shortening.
Dust lightly with flour; set aside.
In the bowl of an electric mixer combine
all ingredients at low speed. Beat for
3 minutes at medium speed. Pour batter
into prepared pan. Bake 50-60 minutes
or until toothpick inserted in center
comes out clean.
Cool cake for 15 minutes in pan on a rack;
remove from pan. Brush lemon glaze over warm
cake. Cool completely. Dust with confectioners’
sugar before serving, if desired.
Juice of 1 lemon
1 cup confectioners’ sugar
In a small bowl combine juice
and sugar until smooth.
Brush over warm cake. (The glaze
will be thin and absorb into the cake.)