-
-
My review
Yogurt Cake
RUTHEY
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 386 calsOriginal recipe yields 12 servings (1 10-inch Bundt pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- 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
Per Serving: 386 calories; 16.8 g fat; 54.6 g carbohydrates; 5.1 g protein; 87 mg cholesterol; 289 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 148180 Ratings
-
-
-
-
-
Most helpful positive review
7/14/2002
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 ...
Most helpful critical review
5/13/2003
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 tho...
Most helpful
Most positive
Least positive
Newest
7/14/2002
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 ...
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 ...
4/13/2008
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. ...
6/13/2009
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 ...
5/13/2003
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 tho...
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 ...
1/21/2008
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 a...
3/12/2006
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!
11/12/2010
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 ...