I have altered my mother’s recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don’t put icing, although you can if you wish.
Original recipe makes 2 – 8 or 9 inch layer cakes
Ingredients
1 cup butter
2 cups white sugar
3 cups all-purpose flour
4 eggs
1 cup plain yogurt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.
- Cream butter, add sugar and blend, beat in the eggs.
- Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish – it is really great). Pour batter into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,
Nutrition
Calories: 209 kcal
Carbohydrates: 29.4 g
Cholesterol: 57 mg
Fat: 9 g
Fiber: 0.5 g
Protein: 3.1 g
Sodium: 124 mg