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Ongoing, First published May 19, 2020
Lemon Yogurt Pound Cake with Lemon Glaze Recipe Directions :: Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside. In the bowl of an electric mixer, combine all ingredients low speed.Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. 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.) Ingredients :: 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 Download 98 CookBook + 60000 Recipes Get a link in my profile page click above profileAll Rights Reserved
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