Spiced Yogurt Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. In a large bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.

Steps:

• In a large bowl, combine the cake mix, water, one carton of yogurt, applesauce and eggs until blended. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, fold whipped topping into remaining yogurt; spread over cake. Store in the refrigerator.

Steps:

• Preheat oven to 325°F. Grease and flour 10" Bundt pan. In large bowl, with mixer at medium speed, beat sugar and butter until light and fluffy. Add flour and remaining ingredients at low speed until well mixed, constantly scrapping bowl with rubber spatula. Increase speed to high and beat 4 minutes occasionally scrapping bowl.
• Pour batter into Bundt pan.
• Bake 1 hour or until toothpick comes out clean. Cool cake in pan on wire rack for 10 minutes. After 10 minutes, turn onto rack and cool completely.