Lemon Yogurt Pound Cake with Lemon Glaze

Lemon Yogurt Pound Cake with Lemon Glaze from Pillsbury™ Baking

Tags: Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Ready Time: 120 min
  • Yield: 12 to 16 servings


  • Pillsbury™ Baking Spray with Flour


  • 2 1/4 cups Pillsbury BEST™ 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® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 (6 oz.) container lemon yogurt
  • 3 large eggs


  • Juice of 1 lemon
  • 1 cup powdered sugar

Preparation Directions

  • HEAT oven to 325ºF. Spray a 10-inch tube or fluted tube pan with flour no-stick cooking spray.
  • COMBINE cake ingredients in bowl of electric mixer at low speed. Beat 3 minutes at medium speed. Pour batter into prepared pan.
  • BAKE 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake 15 minutes in pan on a rack. Remove from pan.
  • COMBINE lemon juice and powdered sugar in a small bowl until smooth. Brush over warm cake (the glaze will be thin and absorbed into cake).
  • COOL completely. Dust with powdered sugar before serving, if desired.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 380 (Calories from Fat 160), Total Fat 18g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 270mg, Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 33g), Protein 5g; Percent Daily Value*: Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.