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Lemon Yogurt Pound Cake More Recipes Like This

Ingredients: Metric Units
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

confectioner's sugar (icing sugar, powdered sugar)
lemon zest
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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