Eggland'S Best Lemon Yogurt Pound Cake – a delicious recipe with Ingredients, flour, baking powder, salt, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Instructions
2
1. Preheat oven to 325u00b0F. Coat a 9- X 5- X 3-inch loaf pan with cooking spray.
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2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
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3. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in Eggland's Best(R) eggs, yogurt and almond extract until well blended. Reduce mixer speed to low and add reserved flour mixture, 1/2 cup at a time, beating just until blended.
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4. Pour batter into prepared pan and bake until a tester inserted in center of cake comes out clean, about 1 hour and 10 minutes.
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5. Cool on wire rack 10 minutes. Remove from pan and cool completely.
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Serving suggestion: Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.
777
kcal
Calories
34
g
Fat
99
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Ingredients, 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and more.
Yes, Eggland'S Best Lemon Yogurt Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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