| LEMON YOGURT POUND CAKE WITH LEMON GLAZE |
|
|
|
Prep time: 15 minutes Bake time: 50-60 minutes Serves 12-16 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 container (8 ounces) lemon yogurt 3 eggs Preheat oven to 325ºF. 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 at low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 minutes in pan on a rack, remove from pan. Brush Lemon Glaze over warm cake. Cool completely. Dust with confectioners’ sugar before serving, if desired. Lemon Glaze: Juice of 1 lemon 1 cup Confectioners’ sugar 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.) |
