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Yogurt Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Luscious lemon pound cake with tangy yogurt twist.
Ingredients:
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 3 eggs, room temperature
  • 1 teaspoon lemon extract
  • 2.25 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 (8 ounce) container lemon flavored yogurt
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) while you generously grease and flour a 10-inch bundt pan.
  • In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Incorporate eggs one at a time into the mixture, finishing with the addition of lemon extract with the last egg.
  • Combine the flour, baking soda, and salt by sifting them together. Alternate adding the flour mixture and yogurt into the batter, beginning and finishing with the dry ingredients. Mix until just combined.
  • Transfer the batter into the greased pan. Bake in the preheated oven for 60 minutes, or until a toothpick comes out clean when inserted into the center. Let it cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.

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