recipe_510

Lemon Yogurt Pound Cake with Lemon glaze

Prep Time:
20 minutes

Cook Time:
50 to 60 minutes

Servings:
1 10" cake

Prep Time:
20 minutes

Cook Time:
50 to 60 minutes

Servings:
1 10" cake

INGREDIENTS

  • Cake
  • 2 1/4 C. (550 mL) all-purpose flour
  • 1 1/4 C. (300 mL) sugar
  • 1 tsp. (5 mL) salt
  • 1/2 tsp. (2 mL) baking soda
  • 1 1/2 tsp. (7 mL) grated lemon peel
  • 1 tsp. (5 mL) pure vanilla extract
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 6 oz (170 g) lemon yogurt
  • 3 large eggs
  • Lemon Glaze
  • juice of 1 lemon
  • 1 C. (250 mL) icing sugar

DIRECTIONS

  1. Heat oven to 325ºF (160ºC). Spray 10” tube (25 cm) or Bundt pan with non-stick cooking spray.
  2. Combine cake ingredients in the bowl of an electric mixer at low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool cake for 15 minutes in pan on a rack. Remove from pan.
  4. Combine lemon juice and icing sugar in a small bowl until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)
  5. Cool completely. Dust with icing sugar before serving, if desired.