Lemon Yogurt Pound Cake with Lemon Glaze

36 Reviews

“This tart and tangy lemon glaze gives the cake a refreshing flavor to balance the sweetness of the cake.” - by Crisco Baking Sticks®

Adjust Servings

Adjust

Metric US

Original recipe yields 12 to 16 servings

Directions

Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside.
In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
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.)

Nutrition

Amount Per Serving (16 total)

Calories
292 cal
15%

Fat
13.2 g
20%

Carbs
39.8 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (36)

Rate This Recipe

EverRed

Mar. 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 h..." See moreealthier...a 3rd option would be to use White Bean Puree and your children wouldn't be able to taste the difference."

Rose

May. 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 ve..." See morersion. Woo Hoo, now that Crisco is available in a trans-fat version, life is grand!"

GRANDECAHOON

Apr. 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 definit..." See moreely be making this cake again!"

More Reviews