Lemon Yogurt Pound Cake
Lemon Yogurt Pound Cake from Stonyfield Farms yogurt.
Servings 12
Ingredients
- 2 cups all purpose flour 9 oz
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter
- 1 ⅔ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp. vanilla if using vanilla yogurt, use ¾
- ⅔ cup Stonyfield Farm plain or vanilla yogurt
- 3 Tbs. lemon juice
- 2 tsp. lemon peel grated
Instructions
- Preheat oven to 325 degrees. Spray a 9x5 loaf pan with flour-added cooking spray.
- Sift together flour, baking soda, and baking powder. Stir in the salt.
- Cream butter in large mixing bowl. Gradually add sugar, beat until light and fluffy (3-5 minutes). Add eggs, one at a time, beating well after each addition. Add vanilla.
- Mix together yogurt, lemon juice and lemon peel. Add dry ingredients and lemon mixture alternately to egg mixture, mixing until dry ingredients are just moistened. Pour batter into pan. Bake 1 hour 15 minutes until lightly brown.
- Cool 10 minutes on a rack before removing from pan.
