Lemon Yogurt Pound Cake with Lemon Glaze Recipe - Allrecipes.com
Lemon Yogurt Pound Cake with Lemon Glaze Recipe

Lemon Yogurt Pound Cake with Lemon Glaze

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"This tart and tangy lemon glaze gives the cake a refreshing flavor to balance the sweetness of the cake."

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Ingredients Edit and Save

Original recipe makes 12 to 16 servings Change Servings


  1. Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside.
  2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2010

There are many alternatives to the 1 C. Crisco (shortening) that are healthier. My suggestions are: use half butter 1/2 oil...or you could use 1/2 Applesauce or whatever ratio you desire to make it healthier...a 3rd option would be to use White Bean Puree and your children wouldn't be able to taste the difference.

Most Helpful Critical Review
May 06, 2010

too heavy for me


45 Ratings

May 07, 2006

Very easy to make and wonderful to eat! I have made it three times now and am going to make it again right now! I have tried using 1/2 butter and 1/2 Crisco, but actually preferred the all Crisco version. Woo Hoo, now that Crisco is available in a trans-fat version, life is grand!

Apr 22, 2005

This cake is very very delicious. The yoghurt makes it moist, while the glaze gives it a perfect tart/sweet flavor. I used 1 stick of butter and 1/2 cup crisco instead of 1 cup crisco. I'll definitely be making this cake again!

Mar 10, 2010

Awesome! The store was sold out of lemon yogurt, so I made sugar free lemon pudding and used that instead. Otherwise I followed the recipe to a T, with fantastic results. I will make this again!

Mar 30, 2010

Has anyone tried to make it with a different flavour of yogurt. Im thinking raspberry, still using grated lemon peel. You could use the lemon glaze or make a raspberry coulis with it. The recipe is great as it is though

Apr 05, 2010

Yum! Subbed 1/2 c applesauce and 1/2 c olive oil for the shortening. Added a couple T ground flax as well. Instead of yogurt, I added a cup of plain kefir, then extra lemon zest and some fresh lemon juice. I also decreased the sugar to 1 cup. Moist and delicious!

Jun 11, 2005

Wow! We all ate it up ! Everyome in the family loved it! The yogurt makes it very moist. Delicious:)


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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