Lemon Yogurt Pound Cake with Lemon Glaze

Lemon Yogurt Pound Cake with Lemon Glaze

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

Serving size has been adjusted!

Original recipe yields 16 servings



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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  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


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.


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!


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!