Yogurt Pound Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 Small | |
| All-purpose flour- 2 1/4 cups | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Lemon rind- 1 teaspoon, grated | ||
| Vanilla extract | 1 Teaspoon | |
| Peach yogurt- 1 (8-ounce) carton | ||
Directions
GETTING READY
1. Start by preheating the oven to 350° F
MAKING
2. First, cream the butter, then gradually add sugar, beat till mixture is light and fluffy
3. Also add eggs, one at a time, beat after each addition, later combine flour, soda, and salt, and add to creamed mixture
4. In a greased and floured 10-inch Bundt pan, add lemon rind, vanilla, and yogurt, and then pour the batter
5. Finally bake at 350° for 1 hour, cool in pan for about 15 minutes remove from pan, and cool completely on a rack
6. Then sprinkle cake with powdered sugar, if desired
SERVING
7. Serve with cream, fruits, tea or coffee
1. Start by preheating the oven to 350° F
MAKING
2. First, cream the butter, then gradually add sugar, beat till mixture is light and fluffy
3. Also add eggs, one at a time, beat after each addition, later combine flour, soda, and salt, and add to creamed mixture
4. In a greased and floured 10-inch Bundt pan, add lemon rind, vanilla, and yogurt, and then pour the batter
5. Finally bake at 350° for 1 hour, cool in pan for about 15 minutes remove from pan, and cool completely on a rack
6. Then sprinkle cake with powdered sugar, if desired
SERVING
7. Serve with cream, fruits, tea or coffee
Chef
