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Yogurt Cake

Yogurt Cake

RUTHEY

"A lemon 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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Ingredients

1 h 30 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
  2. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
  3. Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
  4. Pour batter into prepared 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.

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Reviews

Read all reviews 136
  1. 167 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 tho...

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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 ...

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 ...

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. ...

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 ...

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 tho...

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 ...

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 a...

Added sour cream instead of yogurt, doubled the lemon extract and glazed with powdered sugar and lemon juice glaze. Everyone said to give it five stars!

We followed others' ideas and used 1.5 cups of butter and sugar....grated lemon zest into plan yogurt, and baked for just 57 minutes. After allowing cake to cool for 10 minutes, we inverted it ...

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