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Lemon Yogurt Pound Cake with Lemon Glaze
- 2 1/4 cups sifted all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 1 cup CRISCO® Shortening
- 1 (8 ounce) container lemon yogurt
- 3 eggs
- Lemon Glaze
- 1 lemon, juiced
- 1 cup Confectioners' sugar
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 13.2g|
|Saturated Fat 3.3g|
|Total Carbohydrate 39.8g|
|Dietary Fiber 0.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|