Yogurt Cake

          

A 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.

Original recipe makes 1 – 10 inch Bundt pan

Ingredients

1 cup margarine, softened
2 cups white sugar
3 eggs
1 teaspoon lemon extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container lemon flavored yogurt

  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
  3. Pour batter into a 10 inch Bundt 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.

Nutrition

Calories: 384 kcal
Carbohydrates: 54.7 g
Cholesterol: 53 mg
Fat: 16.5 g
Fiber: 0.6 g
Protein: 5.1 g
Sodium: 355 mg

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