Lemon Yogurt Pound Cake
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softend unsalted butter
  • 1 cup sugar
  • 4 eggland's best large eggs
  • 1 carton (6 ounces) non-fat lemon yogurt
  • 1/4 teaspoon almond extract
Directions
  1. In a medium bowl, stir together flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy.
  3. Beat in eggs, yogurt, and almond extract until well blended. Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.
  4. Pour mixture into a greased and floured 9x5x3 inch loaf pan. Bake in preheated 325 degree F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.