Yogurt Cake

4.7
(232)

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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Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
Servings:
12
Yield:
1 10-inch bundt pan

Ingredients

  • 1 cup butter, room temperature

  • 2 cups white sugar

  • 3 eggs, room temperature

  • 1 teaspoon lemon extract

  • 2 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 (8 ounce) container lemon flavored yogurt

Directions

  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)

386 Calories
17g Fat
55g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 386
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 88mg 29%
Sodium 289mg 13%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 2%
Total Sugars 37g
Protein 5g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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