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Lemon Yogurt Pound Cake

Source: Eggland's Best
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
  12 servings
2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Butter, softened
1 cup Sugar
4 large Eggland’s Best eggs
1 carton (6 oz.) non-fat Lemon Yogurt
1/4 teaspoon Almond Extract
Lemon Yogurt Pound Cake Recipe at
In a medium bowl, stir together flour, baking powder and salt. Set aside.

In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in Eggland’s Best eggs, yogurt and almond extract until well blended. Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.

Pour mixture into a greased and floured 9x5x3 inch loaf pan. Bake in preheated 325 degree F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes.

Cool on wire rack 10 minutes. Remove from pan and cool completely.

Suggestion: Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.

Recipe reprinted by permission of Eggland's Best. All rights reserved.
Date Added: 07/19/2012
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 Immeasurably Delicious: Pound Cake
Nutrition Facts per Serving
Yield:   12 servings
Calories: 245
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 279mg
% Cal. from Fat: 33%
Cholesterol: 35mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Amy Reviewed: 03/09/2014
Easy & delicious
This was the first time I've ever made a pound cake. I followed the instructions & the cake came out perfect as far as texture & was moist. I only have 1 small complaint, it wasn't very "lemony". I may add either more yogurt or lemon flavor next time.
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