Lemon Pound Cake
- 2 1/4 c. all-purpose flour
- 1/2 tsp. baking soda
- 1 c. granulated sugar
- 1 c. lemon nonfat yogurt
- 1/2 c. confectioners sugar
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1 c. margarine
- 3 eggs
- 2 tsp. grated lemon peel
- Combine flour, salt and baking soda; set aside.
- In large bowl, with electric mixer at medium-high speed, cream margarine and granulated sugar until light and fluffy.
- Add eggs, yogurt and peel.
- Beat 1 to 2 minutes until mixture is smooth.
- Stir in dry ingredients and thoroughly combine.
- Spray a Bundt pan with nonstick cooking spray.
- Spread batter evenly in pan.
- Bake in preheated 325u0b0 oven for 50 to 60 minutes or until cake tester comes out clean.
- Let cool in pan on rack for 15 minutes.
- Loosen edges and invert cake onto rack to cool completely.
allpurpose, baking soda, sugar, lemon nonfat yogurt, confectioners sugar, lemon juice, salt, margarine, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=379368 (may not work)