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
- 2.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 , 8 ounce
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
-
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.
-
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.
-
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
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