This recipe was forwarded to me by my friend aka the selector of great recipes (SGR for short). She picks out the recipes and forwards them to me to try. Another great pick!
This fab, lemon yogurt pound cake reminds me of summer with it's refreshing tart and tangy flavor. I found this cake perfect with my morning coffee and could easily be dressed up with a dollop of whipped cream for dessert. This cake is delicious due to it's simplicity. Enjoy!
Recipe: Lemon Yogurt Pound Cake with Lemon Glaze
Ingredients:
- 2 1/4 cups sifted all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup CRISCO® Shortening
- 1 (8 ounce) container lemon yogurt
- 3 eggs
-
- Lemon Glaze
- 2 lemons, juiced
- 1 cup Confectioners' sugar
Directions
- Preheat oven to 325 degrees. Spray Bundt pan with Baker's Joy and set aside.
- In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.) I poured my glaze on the cake, due to not reading all the directions, and then sprinkled powdered sugar over the cake. In hindsight, I don't think the powdered sugar is necessary.
Amount Per Serving (based on 16 servings) Calories: 292 | Total Fat: 13.2g | Cholesterol: 40mg
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