Lemon Yogurt Pound Cake

0 ( 0 )
Lemon Yogurt Pound Cake
Prep Time
15 mins
Cook Time
1 hr
Yield
12 servings
Recipe by: Eggland's Best

Light and yummy treat. This cake got rave reviews when baked in our test kitchen.

Ingredients

  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, softened
  • 1 cup Sugar
  • 4 large Eggland's Best eggs
  • 1 carton (6 oz.) non-fat Lemon Yogurt
  • 1/4 teaspoon Almond Extract

Nutrition

Serving Size
1 Serving
Calories
234
Fat
9g (35% calories from fat)
Cholesterol
79mg
Sodium
277mg
Carbohydrates
34g
Dietary Fiber
1g
Protein
5g
Preparation

In a medium bowl, stir together flour, baking powder and salt.  Set aside.

In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy.  Beat in Eggland’s Best eggs, yogurt and almond extract until well blended. Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.

Pour mixture into a greased and floured 9x5x3 inch loaf pan. Bake in preheated 325 degree F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes.

Cool on wire rack 10 minutes. Remove from pan and cool completely.

Notes and Suggestions

Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.  

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO