Serves : 16-18             Preparation Time : 30 minutes


  • For the Pound Cake
  • 1 cup                          softened unsalted butter
  • 2 cups                        sugar
  • 3                                 large eggs
  • 2 cups                        lemon flavored non fat yogurt
  • 1 tablespoon             lemon rind
  • 3 tablespoons           lemon juice, fresh
  • 1 tablespoon             vanilla
  • 3 cups                        all purpose flour
  • 1 tablespoon             baking soda
  • 1 tablespoon             baking powder
  • For the Glaze
  • 1 tablespoon              grated lemon rind
  • 3/4 cup                       lemon juice
  • 3/4 cup                       powdered sugar

Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.

Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.

Blend glaze ingredients together.

When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.

NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream

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