Yogurt Cake Recipe
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Yogurt Cake

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. "

Rating: This weblink has been rated 45 times with an average star rating of 4.6 Read Reviews (38)

Rate/Review | 918 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch Bundt pan
 

Ingredients

  • 1 cup margarine, softened
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon lemon extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container lemon flavored yogurt

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
  3. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 384 | Total Fat: 16.5g | Cholesterol: 53mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2003 by 111111111 
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by H-L Cheung 
Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Fit&Healthy Mom Supporting Member (Click to learn more about Supporting Membership)
I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2003 by Wendy M 
This was a really good cake! When I first made it, I left out the lemon extract (by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2003 by DTNYC 
My family enjoyed this cake, especially my young daughters. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by GinnyLovesWhenIBake 
Excellent, Excellent, Excellent is what I will say! Here are the changes I made: like others I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by HARDROCKGIRL777 
This was absolutely sinful! I used whole milk vanilla yogurt and real butter, and vanilla... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by HANNAHGAIL001 
Very good recipe. The cake was moist and the texture was light. I subbed butter-flavored... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by LORRAINEL 
Added sour cream instead of yogurt, doubled the lemon extract and glazed with powdered sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2005 by Em 
I made this cake for a co-worker's birthday, and everyone loved it. Other flavors would work... MORE

 
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