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Lemon Yogurt Pound Cake with Lemon Glaze

By: Crisco Baking Sticks®

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

Rate/Review | Read Reviews (32)

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 to 16 servings

Ingredients

2 1/4 cups sifted all-purpose flour
1 1/4 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup CRISCO® Shortening
1 (8 ounce) container lemon yogurt
3 eggs
Lemon Glaze
1 lemon, juiced
1 cup Confectioners' sugar

Directions

Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside.
In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
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.)