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Lemon Yogurt Pound Cake with Lemon Glaze




Source of Recipe


crisco.com






List of 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 container (8 ounces) lemon yogurt
  
• 3 eggs
  






Instructions



1. Preheat oven to 325°F. Grease a 10-inch tube (or bundt) pan with CRISCO Shortening. Dust lightly with flour; set aside.
   
2. In the bowl of an electric mixer, combine all ingredients at low speed. Beat for 3 minutes at medium speed.
   
   
3. Pour batter into prepared pan.
   
4. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.
   
   
5. Cool cake for 15 minutes in pan on a rack; remove from pan.
   
6. Brush lemon glaze over warm cake. Cool completely.
   
7. Dust with confectioners' sugar before serving, if desired.
   






Final Comments


Serves 12-16

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 absorb into the cake.)