Yogurt Pound Cake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 10-inch | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup butter, softened | 1-1/2 cups sugar | 3 eggs |
| 2-1/4 cups all-purpose flour | 1/2 teaspoon baking soda | 1/2 teaspoon salt |
| 1 teaspoon grated lemon rind | 1 teaspoon vanilla extract | 1 (8-ounce) carton orange or peach yogurt |
| 1 | Cream butter; add sugar, beating well. Add eggs, one at a time; beat after each addition. Combine flour, soda, and salt. Add to creamed mixture; mix just until blended. Add lemon rind, vanilla, and yogurt; mix well. Pour batter into a well-greased and floured 10-inch Bundt pan. Bake at 350 F. for 1 hour or until cake test done. Cool 15 minutes; remove form pan, and cool on a wire rack. |