a lemon pound cake made without sour cream but with yogurt. I had lost a recipe that I had used for a very long time. I asked my daughter to give me another copy as I headed to her.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt pan |
Ingredients
- 1 cup butter, room temperature
- 2 cups white sugar
- 3 eggs, room temperature
- 1 teaspoon lemon extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (8 ounce) container lemon flavored yogurt
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 289 mg |
| Sugars | 37 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect, delicious, foolproof recipe! So easy, even I can make it! Instantly brought me back to my childhood in France… It’s the first cake we learned how to make as kids.
I followed recipe as written and everyone loved it. Personally I prefer a little less sweetness in my cakes so the second time I decreased the sugar by 1/4 and it was still delicious.
So good! Only took 50 minutes when I baked in 2 loaf pans. I used greek vanilla yogurt and added a touch more lemon extract. Super moist! Served with strawberries and whipped cream
The batter was really dry, my mixer could barely handle it. Ended up adding 3/4 cup of almond milk to get it to come together smoothly
Does not make enough batter for a high cake that I’m used to making. Good for ice cream and for breakfast with coffee.
Very light and moist. I used 2 tablespoons fresh lemon in place of the lemon extract. My husband had two pieces and he is a die hard pie eater who rarely will eat cake.
This cake is delicious, moist, and full of flavour! I added 2 cups of fresh cranberries, which made it taste exactly like the muffins Costco used to bake. This recipe was a huge hit in my family. Everyone loved it!!
As written , I give a 4 star . Second time I made it I used fat free Greek yogurt , doubled the lemon extract , add zest and juice of a lemon – and it was 5 star quality. Cooked in 50 minutes in my oven . I don’t recommend using less butter or sugar as suggested by others. This is cake . If you want less fat , eat vegetables.
Delicious! Hard to rate when you change a ton of things up, but the foundation to a good cake is here! : can be made a tiny bit. Instead of butter, I used one cup of coconut oil. I also reduced the sugar down to one cup, as I think this should be adjusted depending on how much sugar is in your yogurt (I used fat free vanilla that had a whopping 23 grams of sugar per serving). I also added the juice of half a lemon and lemon zest because I didn’t have lemon extract, and a half cup of blueberries. It came out so good I have to step away from the kitchen lest I eat half the cake in one sitting!
I added freshly grated lemon peel from one lemon and added about 1 Cup of fresh raspberries and blueberries. My 23 year old son said it was one of the best cakes I have ever made!
Inedible. I reduced the sugar by 1/2 cup and used plain unsweetened yogurt and it is still FAR too sweet. If I make it again I will try 3/4 cup sugar total. What a waste of ingredients.
I made this cake exactly and it was great! Thank you for the recipe. My husband and kids both liked that it wasn’t too sweet nor too lemony. It was just right and nice and moist.
This cake was so good and moist. I made it with 1 cup of sugar and 3/4 cup of butter. Will definitely make it again
this recipe is a keeper! produced a very moist tender but rich buttery cake. I didn’t have lemon yogurt so just used Greek yogurt in place, and added the zest of a lemon. glazed it with 10x sugar with the juice of a lemon, and a bit of lemon extract. I didn’t find it too sweet; perhaps because my yogurt was plain unsweetened. beautiful cake to make again and again. The only thing I questioned was the oven temp. I normally bake cakes at 350. I did bump it up to 350 towards the end.
I made to exact ingredients except I used orange pulp after I had juiced a bunch of oranges. The icing I made with orange pulp, grand manier and 10x sugar. Everybody loved it. Will save this recipe!!
I thought this cake was kind of dry. I baked it for 1 hour which was too much. I would not bake this again.
Maybe I overbaked it, although it was only in for 50 minutes, but it is quite dry. Going to put a glaze on it now so we can still eat it.
By far one of the best things I’ve baked. I let my 8 year old son try it and he nibbles away it for the first hour. “Picture ruined” lol. I will most likely be making this again in the near future. It’s a bit sweet because I didn’t cut back on sugar. I also used a vanilla whole fat yogurt and vanilla extract. I can’t wait to try other variations.
Wonderful. I added lemon zest and poppy seeds and it was perfection. This is a keeper. I may try with orange next.
We’ve made this cake at least four times. We do alter at times. We used Greek yogurt this time and took the amount of yogurt down to 3/4 a cup. We blended the yogurt with four fresh strawberries before adding it the the recipe. It came
I made this cake according to the recipe. Except that I used 2 loaf pans instead of a bundt cake pan. I really liked it! I made a wild blueberry sauce to pour over it (used recipe from this website). Turned out great!