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Recipe #34 · The Cake Cookbook

Lemon Yogurt Pound Cake with Lemon Glaze

12 ingredients9 steps~58 min active

Ingredients

  • 2 1/4 cups sifted all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup CRISCO® Shortening
  • 1 (8 ounce) container lemon yogurt
  • 3 eggs
  • Lemon Glaze
  • 1 lemon, juiced
  • 1 cup Confectioners' sugar

Method

  1. 1

    Preheat oven to 325 degrees.

  2. 2

    Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening.

  3. 3

    Dust lightly with flour; set aside.

  4. 4

    In the bowl of an electric mixer, combine all ingredients low speed.

  5. 5

    Beat for 3 minutes at medium speed.· 3m

  6. 6

    Pour batter into prepared pan.

  7. 7

    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.· 55m

  8. 8

    In a small bowl, combine lemon juice and confectioners' sugar until smooth.

  9. 9

    Brush over warm cake. (The glaze will be thin and absorbed into cake.)