Print Recipe

Yogurt Pound Cake

RG

Ingredients

Cake

  • 2 1/4 cups unsifted flour
  • 2 cups sugar (use 1 1/2 cups if desired)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter or margarine, room temperature
  • 1 (8 ounce) pineapple yogurt, or flavor of choice
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel

Clear Lemon Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 dash salt
  • 1 dash nutmeg
  • 1 cup boiling water
  • 2 tablespoons margarine
  • 1 1/2 tablespoons lemon juice

Instructions

  1. Measure flour (spoon lightly into cup to measure), sugar, salt and baking soda into large mixing bowl, stirring to blend thoroughly.
  2. Add butter, yogurt, egg and vanilla extract to dry ingredients. Beat at slow speed of mixer until all ingredients are moist. Beat at medium speed 4 minutes.
  3. Remove beaters; stir in lemon peel.
  4. Turn into well greased 12-cup Bundt pan.
  5. Bake at 350 degrees F for 1 hour.
  6. Cool in pan for 15 minutes.
  7. Remove from pan and cool completely.
  8. Dust with powdered sugar.
  9. Good served with warm Clear Lemon Sauce.
  10. Clear Lemon Sauce: Mix sugar, cornstarch, salt and nutmeg.
  11. Gradually add boiling water and cook over low heat until thick and clear.
  12. Add butter and lemon juice, blend thoroughly.
  13. To serve, our warm sauce over slices of cake.

Yield: 1 Bundt cake; 1 1/3 cups Clear Lemon Sauce


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