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Yogurt Pound Cake

Ingredients
  Softened butter/Margarine 1 Cup (16 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3
  All-purpose flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Peach yogurt 8 Ounce (1 Carton)
Directions

GETTING READY
1. Start by preheating the oven to 350° F

MAKING
2. First, cream the butter, then gradually add sugar, beat till mixture is light and fluffy
3. Also add eggs, one at a time, beat after each addition, later combine flour, soda, and salt, and add to creamed mixture
4. In a greased and floured 10-inch Bundt pan, add lemon rind, vanilla, and yogurt, and then pour the batter
5. Finally bake at 350° for 1 hour, cool in pan for about 15 minutes remove from pan, and cool completely on a rack
6. Then sprinkle cake with powdered sugar, if desired

SERVING
7. Serve with cream, fruits, tea or coffee

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1038 Calories from Fat 444

% Daily Value*

Total Fat 50 g77.6%

Saturated Fat 30.4 g152.1%

Trans Fat 0 g

Cholesterol 282.3 mg94.1%

Sodium 501.9 mg20.9%

Total Carbohydrates 135 g45%

Dietary Fiber 3 g12.1%

Sugars 78 g

Protein 14 g28.3%

Vitamin A 35.4% Vitamin C 6%

Calcium 11.3% Iron 22.1%

*Based on a 2000 Calorie diet

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Yogurt Pound Cake Recipe