YOGURT POUND CAKE
1 cup butter, melted
1 cup vanilla (or plain) low-fat yogurt
2 cups sugar
1 teaspoon vanilla or lemon juice or other flavoring*
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups flour
1 Tablespoon lemon rind*
Fresh strawberries and powdered sugar for garnish
Place melted butter in a glass bowl. With a whisk, mix in yogurt, sugar, eggs, and vanilla. Then add salt, baking soda, flour and lemon rind.
Place in a greased and floured bundt pan.
Bake 1 hour at 350º.
Let cool for 30 minutes before removing from pan.
Sprinkle with powdered sugar and serve with fresh strawberries.
*This recipe can be adapted:
Use Grand Marnier and grated orange rind (instead of vanilla and lemon rind)
Use fruited yogurt instead of vanilla or plain
Add mini chocolate chips or chopped dried fruit
grandmother's extensive recipe collection (on 3x5 cards, old news clippings, and random slips of paper) to determine what's worth keeping and what should pass away with time, consigned to random memories of family holidays and those dreaded potlucks. Last week's recipe was Chicken and Artichoke Hearts.
This recipe, however, is a definite keeper. Too bad we can't live on cake alone.