Lemon Yogurt Pound Cake with Lemon Glaze

Vegetarian
Dairy Free
Lemon Yogurt Pound Cake with Lemon Glaze
45 min.
16
286kcal

Suggestions


Indulge in the delightful flavors of our Lemon Yogurt Pound Cake with Lemon Glaze, a perfect dessert that will brighten up any occasion! This vegetarian and dairy-free treat is not only easy to make but also incredibly satisfying, making it an ideal choice for gatherings or a sweet ending to your meal.

Imagine a moist, tender cake infused with the zesty essence of fresh lemon and the creamy richness of yogurt. Each bite offers a harmonious balance of sweetness and tang, complemented by a luscious lemon glaze that seeps into the warm cake, enhancing its flavor and texture. With just 45 minutes of preparation time, you can whip up this delightful dessert that serves 16, making it perfect for sharing with family and friends.

Whether you're celebrating a special occasion or simply treating yourself, this Lemon Yogurt Pound Cake is sure to impress. Its vibrant flavor profile and inviting aroma will have everyone coming back for seconds. Plus, with a caloric breakdown that allows you to enjoy a slice without guilt, this cake is a wonderful addition to your dessert repertoire. So, roll up your sleeves and get ready to bake a cake that’s as refreshing as it is delicious!

Ingredients

  • 0.5 teaspoon baking soda 
  • cup powdered sugar 
  • cup crisco® shortening 
  •  eggs 
  • 2.3 cups flour all-purpose sifted
  •  juice of lemon juiced
  • ounce optional: lemon 
  • 16 servings optional: lemon 
  • 1.5 teaspoons lemon zest grated
  • teaspoon salt 
  • 1.3 cups sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Preheat oven to 325 degrees. 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 low speed. Beat for 3 minutes at medium speed.
  3. Pour batter into prepared pan.
  4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  5. In a small bowl, combine lemon juice and confectioners' sugar until smooth.
  6. Brush over warm cake. (The glaze will be thin and absorbed into cake.)

Nutrition Facts

Calories286kcal
Protein4.24%
Fat42.79%
Carbs52.97%

Properties

Glycemic Index
12.26
Glycemic Load
20.96
Inflammation Score
-2
Nutrition Score
4.8339129945506%

Flavonoids

Eriodictyol
4.61mg
Hesperetin
6.18mg
Naringenin
0.14mg
Luteolin
0.4mg
Kaempferol
0.01mg
Myricetin
0.11mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:285.74kcal
14.29%
Fat:13.89g
21.37%
Saturated Fat:3.5g
21.86%
Carbohydrates:38.69g
12.9%
Net Carbohydrates:37.59g
13.67%
Sugar:23.62g
26.25%
Cholesterol:30.69mg
10.23%
Sodium:192.9mg
8.39%
Alcohol:0.09g
100%
Alcohol %:0.13%
100%
Protein:3.1g
6.2%
Vitamin C:12.19mg
14.78%
Selenium:8.72µg
12.46%
Vitamin B1:0.15mg
10.19%
Folate:38.77µg
9.69%
Vitamin B2:0.13mg
7.87%
Vitamin K:6.89µg
6.57%
Manganese:0.13mg
6.53%
Iron:1.11mg
6.18%
Vitamin E:0.92mg
6.12%
Vitamin B3:1.07mg
5.34%
Fiber:1.09g
4.37%
Phosphorus:38.89mg
3.89%
Vitamin B5:0.33mg
3.34%
Copper:0.04mg
2.07%
Vitamin B6:0.04mg
2%
Potassium:62.51mg
1.79%
Magnesium:6.73mg
1.68%
Zinc:0.25mg
1.64%
Calcium:13.6mg
1.36%
Vitamin B12:0.07µg
1.22%
Vitamin D:0.17µg
1.1%
Source:Allrecipes