Yogurt Cake76 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“A pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy. ” - by RUTHEY
Original recipe yields 1 - 10 inch Bundt pan
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
- Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Amount Per Serving (12 total)
- 384 cal
- 16.5 g
- 54.7 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannil..." See morea extract and vanilla yogurt instead of lemon."
"Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure t..." See moreo use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan."
"I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My hus..." See moreband and the kids also enjoyed it. I will definitely make it again!"
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