ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Yogurt Pound Cake

Yield 12 servings

Ingredients

  • 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

How to Make It



  1. 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 and yogurt until well blended. Reduce mixer speed to low and add reserved flour mixture, 1/2 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.

    Vegetarian, Ready in 1 hour, recipe by Eggland's Best

    Nutritional Information
    1 Serving: Calories 245; Fat 9g (0% calories from fat); Protein 5g; Carbohydrate 35g; Dietary Fiber 1g; Cholesterol 79mg; Sodium 279mg.