A change in the typical pound cake recipe presents new flavors!
- 1 cup butter room temperature
- 2 cups white sugar
- 3 eggs room temperature
- 1 teaspoon lemon extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 8 ounce container lemon flavored yogurt
Turn the oven up to 325 F. While that's heating up, grease and flour a 10-inch bundt pan.
In a big bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat the eggs into the butter mixture one at a time, adding the lemon extract along with the last egg.
Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat that stuff until it's just incorporated.
Pour the batter into the prepped bundt pan. Bake the pan in the preheated oven for an hour, or until you can stick a toothpick in and pull it out clean. Let the cake cool for 10 minutes in the pan, then turn it out onto a wire rack and let it cool completely.