DESSERT

Scrumptious Yogurt Pound Cake

INGREDIENTS

POUND CAKE

  • 3 cups brown sugar, packed
  • 1 cup (2 sticks) Darigold Butter, softened
  • 6 eggs
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup (1/2 pint) Darigold Plain Yogurt
  • 1/2 teaspoon lemon extract
  • 2 teaspoons vanilla
  • 1/3 cup poppy seeds

APRICOT YOGURT FROSTING

  • 4 cups powdered sugar
  • 1/4 cup apricot preserves
  • 1/4 cup Darigold Plain Yogurt
  • 1/4 cup (½ stick) Darigold Butter, softened
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon lemon extract
  • Pinch of salt

INSTRUCTIONS

Preheat oven to 325°. Butter and flour 10-inch tube pan. Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir or sift dry ingredients together. Add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients. Stir in flavoring extracts and poppy seeds. Pour into prepared tube pan. Bake for 90 minutes or until inserted toothpick comes out clean. Cool in pan on rack for 10 minutes; remove from pan and cool.

For frosting, combine all ingredients in mixer bowl. Beat until smooth and creamy; spread on cooled cake.

RECIPE YIELD/SERVING SIZE

Serves 10-12.