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

3 eggs


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.


Lemon Glaze:

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.)


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