Yogurt Pound Cake


  • 1 cup margarine
  • 3 cups brown sugar, packed
  • 6 eggs
  • 3 cups flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup plain yogurt
  • Ad
  • 2 tsp. vanilla
  • 1/3 cup poppy seeds


Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with flour. Stir in vanilla and poppy seeds. Pour into non-stick cooking spray coated and floured 10 inch tube pan. Bake at 325 degrees F for 1 hour and 30 minutes or until cake tests done. Cook in pan 10 minutes. Remove from pan and cool completely on rack.

By Robin from Washington, IA


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