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Yogurt Cake

Yogurt Cake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
RUTHEY

RUTHEY

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

111111111
86

111111111

7/3/2003

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 vannila extract and vanilla yogurt instead of lemon.

Fit&Healthy Mom
78

Fit&Healthy Mom

12/19/2011

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 husband and the kids also enjoyed it. I will definitely make it again!

H-L Cheung
77

H-L Cheung

12/30/2006

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 to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.

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