Lemon Yogurt Pound Cake with Lemon Glaze Recipe

Lemon Yogurt Pound Cake with Lemon Glaze Recipe

  • 2 1/4 cups sifted all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup CRISCO® Shortening
  • 1 (8 ounce) container lemon yogurt
  • 3 eggs
  • Lemon Glaze
  • 1 lemon, juiced
  • 1 cup Confectioners' sugar
  1. Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO(R) Shortening. Dust lightly with flour; set aside.
  2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)
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