Recipe: Lemon Yogurt Pound Cake, Chocolate Yogurt Poundcake, Strawberry Yogurt Pound Cake, Cherry Pound Cake (3) - Some recipes for dear Judy.

While something, and if, the tried & true recipes appear, here are a few options, for your perusal.

Lemon Yogurt Pound Cake
Yield: 10 Servings

2 1/4 c all-purp flour
1 1/2 c sugar; up to 2 cups
1/2 ts salt
1/2 ts baking soda
1 ts grated lemon rind
1 ts vanilla
1 c butter; softened
8 oz lemon yogurt
3 eggs

GLAZE
1 c confectioners sugar
2 ts lemon juice

Preheat oven to 350F. In large mixing bowl, combine all cake ingredients using low speed. Increase to medium speed and beat 3 min, scraping bowl. Pour into greased and floured 10-inch tube or bundt pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze, beat confectioners sugar and lemon juice until smooth. Drizzle glaze over cooled cake.

Chocolate Yogurt Poundcake

1 pound butter, softened
3 cups sugar
6 eggs
3 1/2 cups unbleached white flour
1 cup cocoa
1 cup plain yogurt
2 teaspoons pure vanilla, almond, or lemon extract
2 teaspoons baking powder

Preheat oven to 350'F. Generously butter a 10-inch bundt pan. Dust the inside with sifted cocoa. This will prevent the cake from sticking to the pan, and give it a lovely dark smooth finish. Cream the butter and sugar. Beat in the eggs. Add two cups of flour and beat well. Mix in the yogurt and extract. Combine the baking powder, the remaining flour, and the cocoa, and add them to the batter. Beat well. Pour the batter into the Bundt pan. Bake about 1 hour, until the cake pulls slightly away from the sides of the pan, and a knife inserted into the middle of the pan comes out clean. Remove from oven, and turn upside down over a plate to cool. Leave the bundt pan on top of the cake for about 20 minutes, so the cake will hold it's shape.
If you wish, brush melted sweet chocolate over the cooled cake. Or, do as I prefer: serve it with pure whipped cream. And cut those slices small - they're pretty deadly! It's the only cake I know of that you serve with the cream to *lighten it up*, not to make it richer!

Strawberry Yogurt Pound Cake
Source: "American Egg Board"
Serving Size : 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt -- optional
1/2 cup butter -- softened
1 cup sugar
4 eggs
6 ounces non-fat strawberry yogurt
1/4 teaspoon almond extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended.

Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325 F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Maraschino Cherry Pound Cake

3 3/4 cup all-purpose flour
3 cup sugar
6 eggs
1 1/2 cup vegetable shortening such as Crisco
3/4 cup milk
1/2 bottle maraschino cherries (10 oz. bottle)
1/2 bottle maraschino cherries (juice)
1 tsp. vanilla

Cream Crisco and sugar. Add eggs, one at a time, beating well, then add flour, milk, vanilla and cherry juice alternately. Do not mix cherries with mixer. Dice them in small pieces and stir with spoon. Bake at 300: in tube pan for 1 1/2 hours.

ICING: Optional
1 box powdered sugar
3 oz. Philadelphia cream cheese
1/2 stick margarine
1/2 bottled diced cherries
1/2 bottle cherry juice
1/2 cup pecans (chopped)

Mix all together until fluffy.

Cherry Pound Cake
Yield: 24 Servings
Source: Margaret Davis

3 c sugar
1/2 c shortening
1 c butter
5 eggs
3 c all-purpose flour
1/2 ts baking powder
1/4 ts salt
2 ts cherry flavoring
1 c milk
1/2 c cherries in juice; chopped

Cream sugar, shortening and butter; add eggs, one at a time. Add flour, baking powder, salt, and cherry flavoring alternately with milk. Beat until creamy. Stir in cherries. Bake in greased tube pan at 325 degrees for 1 hour and then increase heat to 350 degrees for 30 minutes.

NOTES : Cherry flavoring has been hard to find. I substitute juice from the marachino cherries. I also add one tablespoon of vanilla to the recipe.

Cherry-Nut Pound Cake

1 1/2 c shortening
3 c sugar
6 eggs
1/2 ts almond flavoring
1/2 ts vanilla flavoring
3 3/4 c all-purpose flour
3/4 c milk
5 oz maraschino cherries, drained and chopped
1 pk (3 oz.) cream cheese
2 c confectioners sugar
5 oz maraschino cherries, drained and chopped
1 ts almond flavoring
1/2 stick margarine
1/2 c walnuts, chopped
1/2 c coconut, optional

Cream together shortening and sugar until very creamy. Add eggs, one at a time, beating after each addition. Add flavorings and blend well.
Alternately add flour and milk, beating after each addition until all is added. Fold in cherries last. Pour into a large greased and floured tube pan. Place in cold oven. Set oven at 275oF. and bake for two hours.

FROSTING: Blend margarine and cream cheese together at room temperature. Gradually add confectioners sugar and beat until smooth. Add flavoring; blend well. Fold in nuts, cheeries and coconut. Spread over entire cooled cake removed from pan.