I have altered my mother’s recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don’t put icing, although you can if you wish.
One – Two – Three – Four Cake I
- 1 cup butter
- 2 cups white sugar
- 3 cups all-purpose flour
- 4 eggs
- 1 cup plain yogurt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons grated lemon zest
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.
2 Cream butter, add sugar and blend, beat in the eggs.
3 Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish – it is really great). Pour batter into prepared pan(s).
4 Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,