Yogurt Pound Cake

Name: Yogurt Pound Cake
Ingredients: 2 1/4 c. unsifted flour; 2 c. sugar; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 c. butter or margarine (room temperature); 1 (8 oz.) carton pineapple yogurt; 3 eggs; 1 tsp. vanilla; 1 tsp. grated lemon peel

9 ingredients

9 steps

Ingredients

2 1/4 c. unsifted flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 c. butter or margarine (room temperature)
1 (8 oz.) carton pineapple yogurt
3 eggs
1 tsp. vanilla
1 tsp. grated lemon peel

Directions

1

To measure flour, stir, then lightly spoon into cup.
2

Measure flour, sugar, salt and soda into large mixer bowl; stir to blend thoroughly.
3

Add butter, yogurt, eggs and vanilla to dry ingredients.
4

Beat at slow speed of mixer until all ingredients are moistened.
5

Beat at medium speed of mixer for 4 minutes, scraping down sides of bowl frequently.
6

Remove beaters and stir in lemon peel.
7

Turn into well-greased 12-cup Bundt pan.
8

Bake in oven at 300° for 60 to 65 minutes.
9

Dust with confectioners sugar, if desired.