Lemon Yogurt Pound Cake with Lemon Glaze

  • Cooking spray
  • 2 1/4 c. all purpose flour
  • 1 1/4 c. sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. grated lemon peel
  • 1 tsp. vanilla extract
  • 1 c. vegetable shortening
  • 1 (6 oz.) container lemon yogurt
  • 3 large eggs
  • Juice of 1 lemon
  • 1 c. powdered sugar

Preheat the oven to 325ºF. Spray a 10-inch tube (or bundt) pan with cooking spray. Combine the cake ingredients in the bowl of an electric mixer at low speed. Beat for 3 minutes at medium speed. Pour the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes in the pan on a rack. Remove the cake from the pan.

Combine the lemon juice and powdered sugar in a small bowl until smooth. Brush over the warm cake. (The glaze will be thin and absorbed into the cake.)

Cool completely. Dust with powdered sugar before serving, if desired.

  • Yields: 1 - 10-inch cake
  • Preparation Time: 20 minutes
  • Related Articles: 

    Add new comment

    Filtered HTML

    • Web page addresses and e-mail addresses turn into links automatically.
    • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
    • Lines and paragraphs break automatically.

    Plain text

    • No HTML tags allowed.
    • Web page addresses and e-mail addresses turn into links automatically.
    • Lines and paragraphs break automatically.
    CAPTCHA
    This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.