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.
Ingredients
- butter, room temperature: 1 cup
- white sugar: 2 cups
- eggs, room temperature: 3 piece
- lemon extract: 1 tsp
- ¼ cups all-purpose flour: 2 piece
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- lemon flavored yogurt: 1 container (8 ounce container)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
