Pecan Pound Cake

1. 1

   Cream butter and sugar until light and fluffy.

2. 2

   Add egg yolks, one at a time, beating well after each addition.

3. 3

   Set aside about 1/4 cup flour.

4. 4

   Combine remaining flour and soda.

5. 5

   Add to creamed mixture alternately with yogurt, beating well after each addition.

6. 6

   Fold in stiffly beaten egg whites.

7. 7

   Dredge pecans in reserved flour, and fold into batter.

8. 8

   Spoon batter into a greased and floured 10 inch tube pan or Bundt pan.

9. 9

   Bake at 300F (150C) for 1 1/2 hours.

10. 10

    Cool 15 minutes before removing from pan.

No nutritional information available.

No additional tips available.