Yogurt Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 386 Calories

Ingredients

• 2 cups white sugar
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon lemon extract
• 1 cup butter, room temperature
• 3 eggs, room temperature
• 1 (8 ounce) container lemon flavored yogurt

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.

Step 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.

Step 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.

Step 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.