Mist Yogurt Pound Cake

Name: Mist Yogurt Pound Cake
Ingredients: 2 1/4 c. unsifted all-purpose flour; 2 c. sugar; 1/2 tsp. salt; 1/2 tsp. soda; 1 tsp. grated lemon peel; 1 tsp. vanilla extract; 1 c. butter or margarine, softened at room temperature; 1 (8 oz.) carton pineapple or mandarin orange yogurt or sour cream; 3 large eggs

9 ingredients

4 steps

Ingredients

2 1/4 c. unsifted all-purpose flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. soda
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 c. butter or margarine, softened at room temperature
1 (8 oz.) carton pineapple or mandarin orange yogurt or sour cream
3 large eggs

Directions

1

Combine all ingredients in a large mixer bowl; blend at low speed and beat 3 minutes at medium speed.
2

Pour into a greased and floured 10-inch tube or Bundt pan.
3

Bake in preheated 325° oven for 60 to 70 minutes until top of cake springs back when lightly touched in center.
4

Cool cake upright in pan for 15 minutes; remove from pan and cool completely.