Lemon Yogurt Pound Cake with Lemon Glaze

Lemon Yogurt Pound Cake with Lemon Glaze

37
Crisco Baking Sticks(R) 0

"This tart and tangy lemon glaze gives the cake a refreshing flavor to balance the sweetness of the cake."

Ingredients {{adjustedServings}} servings 292 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO(R) Shortening. Dust lightly with flour; set aside.
  2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)
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Reviews 37

  1. 45 Ratings

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EverRed
3/30/2010

There are many alternatives to the 1 C. Crisco (shortening) that are healthier. My suggestions are: use half butter 1/2 oil...or you could use 1/2 Applesauce or whatever ratio you desire to make it healthier...a 3rd option would be to use White Bean Puree and your children wouldn't be able to taste the difference.

Rose
5/7/2006

Very easy to make and wonderful to eat! I have made it three times now and am going to make it again right now! I have tried using 1/2 butter and 1/2 Crisco, but actually preferred the all Crisco version. Woo Hoo, now that Crisco is available in a trans-fat version, life is grand!

GRANDECAHOON
4/22/2005

This cake is very very delicious. The yoghurt makes it moist, while the glaze gives it a perfect tart/sweet flavor. I used 1 stick of butter and 1/2 cup crisco instead of 1 cup crisco. I'll definitely be making this cake again!