Lemon Yogurt Pound Cake with Lemon Glaze Recipe

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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.

—EverRed

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Most Helpful Critical Review

May 06, 2010

too heavy for me

—azgrl

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43 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!

—Rose

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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!

—GRANDECAHOON

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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!

—tiffscookin

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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

—THE HOOVE

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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!

—pitvet

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Jun 11, 2005

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

—Charidy

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Nutrition

Calories
292 kcal
15%

Carbohydrates
39.8 g
13%

Cholesterol
40 mg
13%

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.

Nutritional Information

Lemon Yogurt Pound Cake with Lemon Glaze

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 292
Calories from Fat: 118

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 3.3g 17 %
Cholesterol 40mg 13 %
Sodium 208mg 8 %
** Potassium 74mg 2 %
Total Carbohydrates 39.8g 13 %
Dietary Fiber 0.8g 3 %
Protein 3.8g 8 %
** Sugars 25.6g
Vitamin A < 1 %
Vitamin C 9 %
Calcium 5 %
Iron 11 %
** Thiamin 15 %
** Niacin 14 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.