Lemon Yogurt Pound Cake with Lemon Glaze
Prep Time: 15 min
Cook Time: 1 Hr
Serves 12 to 16 Servings
Difficulty Easy
Ingredients
- CAKE
- 2 1/4 C. all-purpose flour
- 1 1/4 C. sugar
- 1 tsp. salt
- 1/2 tsp. Clabber Girl® Baking Soda
- 1 1/2 tsp. grated lemon peel
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 C. Crisco® All-Vegetable Shortening
- 1 (6 oz.) container lemon yogurt
- 3 large eggs
- LEMON GLAZE
- Juice of 1 lemon
- 1 C. powdered sugar
Directions
- HEAT oven to 325ºF. Spray a 10-inch tube or fluted tube pan with flour no-stick cooking spray.
- COMBINE cake ingredients in bowl of electric mixer at low speed. Beat 3 minutes at medium speed. Pour batter into prepared pan.
- BAKE 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake 15 minutes in pan on a rack. Remove from pan.
- COMBINE lemon juice and powdered sugar in a small bowl until smooth. Brush over warm cake (the glaze will be thin and absorbed into cake).
- COOL completely. Dust with powdered sugar before serving, if desired.
