Lemon Yogurt Pound Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
-Karen Thackeray Cake,
2 1/4 cup: All-purp flour,
1 1/2 cup: Sugar, up to 2 cups
1/2 tsp: Salt,
1/2 tsp: Baking soda,
1 tsp: Grated lemon rind,
1 tsp: Vanilla,
1 cup: Butter, softened
8 ounce: Lemon yogurt,
3: Eggs Glaze, optional
1 cup: Confectioners sugar,
2 tsp: Lemon juice,
Directions:
Preheat oven to 350F. In large mixing bowl, combine all cake
ingredients using low speed. Increase to medium speed and beat 3 min,
scraping bowl. Pour into greased and floured 10-inch tube or bundt
pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze,
beat confectioners sugar and lemon juice until smooth. Drizzle glaze
over cooled cake.
Source: Apron Strings
Source from luhu.jp
ingredients using low speed. Increase to medium speed and beat 3 min,
scraping bowl. Pour into greased and floured 10-inch tube or bundt
pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze,
beat confectioners sugar and lemon juice until smooth. Drizzle glaze
over cooled cake.
Source: Apron Strings
Source from luhu.jp