Lemon Yogurt Pound Cake – a delicious recipe with All-purpose, Baking Powder, Salt, Butter, Sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, stir together flour, baking powder and salt. Set aside.
2
In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in Eggland's Best eggs and yogurt until well blended. Reduce mixer speed to low and add reserved flour mixture, 1/2 cup at a time, beating just until blended.
3
Pour mixture into a greased and floured 9x5x3 inch loaf pan. Bake in preheated 325 degree F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes.
4
Cool on wire rack 10 minutes. Remove from pan and cool completely.
5
Vegetarian, Ready in 1 hour, recipe by Eggland's Best
6
245;
7
9g (0% calories from fat);
8
5g;
9
35g;
10
1g;
11
79mg;
12
279mg.
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 8 ingredients. The key ingredients include: 2 cups All-purpose Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Salt, 1/2 cup Butter, softened, and more.
Yes, 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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