A yoghurt flavoured pound cake - a healthier version where the sour cream has been replaced. The flavouring is enhanced with not only lemon essence, but also lemon flavoured yoghurt.
My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon. - 14 Jul 2002 (Review from Allrecipes USA and Canada)
Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan. - 30 Dec 2006 (Review from Allrecipes USA and Canada)
I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again! - 13 Apr 2008 (Review from Allrecipes USA and Canada)