Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. all-purpose flour; 1/2 tsp. baking soda; 1 c. granulated sugar; 1 c. lemon nonfat yogurt; 1/2 c. confectioners sugar; 1 Tbsp. fresh lemon juice; 1/2 tsp. salt; 1 c. margarine; 3 eggs; 2 tsp. grated lemon peel

Servings: persons

2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 c. granulated sugar
1 c. lemon nonfat yogurt
1/2 c. confectioners sugar
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1 c. margarine
3 eggs
2 tsp. grated lemon peel

1
Combine flour, salt and baking soda; set aside.
2
In large bowl, with electric mixer at medium-high speed, cream margarine and granulated sugar until light and fluffy.
3
Add eggs, yogurt and peel.
4
Beat 1 to 2 minutes until mixture is smooth.
5
Stir in dry ingredients and thoroughly combine.
6
Spray a Bundt pan with nonstick cooking spray.
7
Spread batter evenly in pan.
8
Bake in preheated 325u00b0 oven for 50 to 60 minutes or until cake tester comes out clean.
9
Let cool in pan on rack for 15 minutes.
10
Loosen edges and invert cake onto rack to cool completely.

984

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 c. all-purpose flour, 1/2 tsp. baking soda, 1 c. granulated sugar, 1 c. lemon nonfat yogurt, and more.

Yes, Lemon 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.

Lemon Pound Cake

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