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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.

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  • 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.

  • 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.

  • 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

386 calories; 16.8 g total fat; 87 mg cholesterol; 289 mg sodium. 54.6 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2003
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon. Read More
(128)

Most helpful critical review

Rating: 3 stars
05/14/2003
This was a really good cake! When I first made it I left out the lemon extract (by accident) and glazed it with a mixture of 1/2 cup confectioner's sugar and 2 tbsp lemon juice. Everyone thought it was a rum cake! You could probably sub rum extract for the lemon. If I make it again I would also add about 1/4 cup of poppy seeds. Read More
(39)
216 Ratings
  • 5 star values: 163
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/03/2003
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon. Read More
(128)
Rating: 5 stars
07/03/2003
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon. Read More
(128)
Rating: 5 stars
12/19/2011
I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again! Read More
(111)
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Rating: 5 stars
12/30/2006
Yum! I halved the recipe and used vanilla and butter instead - please do use butter it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan. Read More
(108)
Rating: 5 stars
06/15/2009
Excellent, Excellent, Excellent is what I will say! Here are the changes I made: like others I used 1 1/2 cups sugar, 1 1/2 sticks butter, I did not have lemon yogurt so I used low-fat plain, I added the zest of 3 lemons into the batter. I also used a lemon glaze made of powdered sugar and fresh lemon juice. This is one of the best cakes that I have ever made. So moist, so delicious, truly amazing. Extremely quick and easy to make, mine baked in 55 minutes. Thanks for a GREAT yogurt cake, my 1st and it's a keeper :o) Read More
(77)
Rating: 3 stars
05/14/2003
This was a really good cake! When I first made it I left out the lemon extract (by accident) and glazed it with a mixture of 1/2 cup confectioner's sugar and 2 tbsp lemon juice. Everyone thought it was a rum cake! You could probably sub rum extract for the lemon. If I make it again I would also add about 1/4 cup of poppy seeds. Read More
(39)
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Rating: 5 stars
12/26/2008
This was absolutely sinful! I used whole milk vanilla yogurt and real butter and vanilla instead of lemon extract. Next time I will try with the lemon extract! Also made a powdered sugar glaze for the top of the cake. Yummy! Read More
(33)
Rating: 5 stars
01/21/2008
Very good recipe. The cake was moist and the texture was light. I subbed butter-flavored crisco for the margarine used 3/4 c. sugar as other reviewers suggested and used vanilla flavoring and vanilla yogurt. I love that this recipe is so flexible and I will definitely make this again. Read More
(19)
Rating: 5 stars
03/12/2006
Added sour cream instead of yogurt doubled the lemon extract and glazed with powdered sugar and lemon juice glaze. Everyone said to give it five stars! Read More
(18)
Rating: 5 stars
11/17/2010
We followed others' ideas and used 1.5 cups of butter and sugar....grated lemon zest into plan yogurt, and baked for just 57 minutes. After allowing cake to cool for 10 minutes, we inverted it onto a glass plate then using a wooden skewer, poked holes all over the cake. We prepared a glaze of .5 cup powdered sugar, 2 T honey, juice of one lemon, 1 t lemon zest, and .5 t of cardomom - which we then poured over entire surface of cake. Allow to "set" for a few more minutes and enjoy with a hot cup of tea! Read More
(18)