A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Ingredients
- 1 cup butter, room temperature
- 2 cups white sugar
- 3 eggs, room temperature
- 1 teaspoon lemon extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (8 ounce) container lemon flavored yogurt
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Step 2
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
Step 3
Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Step 4
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 386 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat10g | 51% |
Cholesterol88mg | 29% |
Sodium289mg | 13% |
Total Carbohydrate55g | 20% |
Dietary Fiber1g | 2% |
Total Sugars37g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium48mg | 4% |
Iron1mg | 7% |
Potassium90mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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