I’ve made MANY pound cakes and keep going back to this one. It’s FAR better than Ina Garten’s Lemon Pound Cake. It has a very dense texture and is very moist. You can change the flavor by changing the yogurt flavor. I have a lemon pound cake in the oven, but next time I make it, I think I’ll try vanilla yogurt, vanilla beans, and no lemon peel.
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. grated lemon peel
- 1 tsp. vanilla
- 1 cup butter or margarine, softened
- 1 cup (2-6 oz. cartons) lemon yogurt
- 3 eggs
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- In large mixer bowl, combine all ingredients except glaze; blend at low speed. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter into greased and floured 10” Bundt or tube pan. Bake at 325º for 60-65 min. until top springs back when touched lightly in center. Cool 15 min., remove from pan. Cool completely, Drizzle with glaze.
Combine powdered sugar and lemon juice. Beat until smooth.
*Peach, orange or pineapple yogurt may be substituted for the lemon yogurt.