Recipe by RUTHEY
"A pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy. "
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2 1/4 cups
1 (8 ounce) container
lemon flavored yogurt
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon.
This was a really good cake! When I first made it, I left out the lemon extract (by accident) and glazed it with a mixture of 1/2 cup confectioner's sugar and 2 tbsp lemon juice. Everyone thought it was a rum cake! You could probably sub rum extract for the lemon. If I make it again, I would also add about 1/4 cup of poppy seeds.
Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.
I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again!
Excellent, Excellent, Excellent is what I will say! Here are the changes I made: like others I used 1 1/2 cups sugar, 1 1/2 sticks butter, I did not have lemon yogurt so I used low-fat plain, I added the zest of 3 lemons into the batter. I also used a lemon glaze made of powdered sugar and fresh lemon juice. This is one of the best cakes that I have ever made. So moist, so delicious, truly amazing. Extremely quick and easy to make, mine baked in 55 minutes. Thanks for a GREAT yogurt cake, my 1st and it's a keeper :o)
This was absolutely sinful! I used whole milk vanilla yogurt and real butter, and vanilla instead of lemon extract. Next time I will try with the lemon extract! Also made a powdered sugar glaze for the top of the cake. Yummy!
Very good recipe. The cake was moist and the texture was light. I subbed butter-flavored crisco for the margarine, used 3/4 c. sugar, as other reviewers suggested, and used vanilla flavoring and vanilla yogurt. I love that this recipe is so flexible and I will definitely make this again.
My family enjoyed this cake, especially my young daughters.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
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