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Gretchen’s Cookbook - Lemon Yogurt Pound Cake recipe
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Lemon Yogurt Pound Cake


Ingredients:
2 1/4 c flour 2 c sugar 1/2 tsp salt 1/2 tsp baking soda 1 tsp grated lemon zest 1/2 tsp vanilla extract 1/2 tsp orange extract 1 c butter, softened 1 c lemon yogurt 4 eggs Garnish confectioner's sugar (icing sugar, powdered sugar) coconut strawberries lemon zest
Directions:
Makes 1 large loaf, plus 12 mini muffins or 6 regular muffins; or makes one bundt or tube pan Combine flour, sugar, salt, baking soda, lemon zest. Cream butter and yogurt in a large mixing bowl. Add eggs. Gradually add dry ingredients (flour + sugar, et al.). Beat to a smooth batter. Pour into a pan treated with nonstick spray - either
  • one large loaf pan and 6 muffin tins
  • one large loaf pan and 12 mini muffin tins
  • one bundt pan or tube pan
Bake at 325F. Bake a bundt/tube pan 60-70 min., or until edges pull away from pan slightly. Bake a loaf about 1 hr., or until set in the middle. Bake mini muffins 10 minutes. Bake regular muffins 20 min. Garnish cake with confectioner's sugar, coconut, strawberries, and lemon zest.
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