Raspberry Pound Cake w/Raspberry Icing
Source of Recipe
Internet
List of Ingredients
Cake
1 1/4 cups flour
1/4 teaspoon baking soda
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup honey
1/3 cup butter, at room temperature
2 eggs
1 cup vanilla yogurt
2 cups raspberries
Icing
2 cups powdered sugar
1/4 cup butter
1 tube raspberry YoSqueeze yogurt
1/4 cup raspberries
Preheat oven to 375�F. Sift dry ingredients together in a small bowl. In a large bowl, cream butter and honey together until smooth. Beat in eggs. Add dry ingredients in to butter mixture in thirds, alternating with the yogurt. Fold in raspberries. Pour batter in greased bundt pan and bake for 35-40 minutes. Cool in pan. For icing, cream together butter and sugar. Add yogurt and blend until smooth. Frost cooled cake on top and sides. Slice and garnish with raspberries. Yields: 10-12 servings
Recipe
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