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Preheat oven or convection to 350 degrees F. Spray an 8 - 9 inch round or square baking pan with cooking spray.
In a medium sized bowl, place the flour, sugar, and baking powder and whisk. Add the yogurt and lemon juice to the bowl and let sit a minute or so. Then add the eggs and whisk everything together until well incorporated.
Pour batter into prepared pan and bake for 25-30 minutes or until a light golden top.
I serve this in squares with strawberry/rhubarb sauce spooned over it with a dollop of whipped cream or a splash or two of light cream.
Note: Because this pound cake has no butter, the finished cake will be a bit sticky, but it is a healthier version than making it with a lot of butter and eggs.
By LisaE from WI
It is very moist, and you can add your own flavors, icing or glaze.
Preheat oven to 350 degrees F. Cream butter and sugar in large bowl until light and creamy. Add eggs one at a time mixing well after each. Add lemon extract mix well. Sift flour, baking powder, and salt.
Add half of the flour and milk to butter mixture, beat until smooth and creamy. Repeat the above with balance of flour & milk. Pour batter into a greased tube pan. Bake for 1 hour (DO NOT open oven door before the hour is up) After hour is up, test cake until it is done. Prick cake on top and bottom, with a fork and brush on the lemon juice. Serves 16 to 18
By floranne from Philadelpha, PA