Lemon yogurt pound cake

10 servings

Ingredients

Quantity Ingredient
-Karen Thackeray Cake
2¼ cup All-purp flour
1½ cup Sugar; up to 2 cups
½ teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Grated lemon rind
1 teaspoon Vanilla
1 cup Butter; softened
8 ounces Lemon yogurt
3 Eggs Glaze; optional
1 cup Confectioners sugar
2 teaspoons Lemon juice

Directions

Preheat oven to 350F. In large mixing bowl, combine all cake ingredients using low speed. Increase to medium speed and beat 3 min, scraping bowl. Pour into greased and floured 10-inch tube or bundt pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze, beat confectioners sugar and lemon juice until smooth. Drizzle glaze over cooled cake.

Source: Apron Strings

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