Lemon Yogurt Pound Cakecakes, desserts 2 1/4 cup all-purp flour 1 1/2 cup sugar; up to 2 cups 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon grated lemon rind 1 teaspoon vanilla 1 cup butter; softened 8 oz lemon yogurt 3 eggs glaze; optional 1 cup confectioners sugar 2 teaspoon lemon juice 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 |
