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Lemon Yogurt Pound Cake
- Active Time 10m
- Total Time 1h 25m
- 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 ounces) non-fat lemon yogurt
- 1/4 teaspoon almond extract
In a medium bowl, stir together the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat together the butter and sugar at medium speed until light and fluffy. Beat in the Eggland’s Best eggs, yogurt and almond extract until well blended. Reduce mixer speed to low and add the reserved flour mixture, 1/2 cup at a time, beating just until blended.
Preheat oven to 325 degrees F.
Pour the mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake until a cake tester inserted near the center comes out clean, about 1 hour and 10 minutes.
Cool on a wire rack for 10 minutes. Remove from the pan and cool completely.
Tip: 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.
nutrition information per serving
245 calories; 9g total fat; 35mg cholesterol; 279mg sodium; 35g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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