Lemon yogurt pound cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Karen Thackeray Cake | ||
| 2¼ | cup | All-purp flour |
| 1½ | cup | Sugar; up to 2 cups |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Vanilla |
| 1 | cup | Butter; softened |
| 8 | ounces | Lemon yogurt |
| 3 | Eggs Glaze; optional | |
| 1 | cup | Confectioners sugar |
| 2 | teaspoons | Lemon juice |
Directions
Preheat oven to 350F. In large mixing bowl, combine all cake ingredients using low speed. Increase to medium speed and beat 3 min, scraping bowl. Pour into greased and floured 10-inch tube or bundt pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze, beat confectioners sugar and lemon juice until smooth. Drizzle glaze over cooled cake.
Source: Apron Strings