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Yogurt Pound Cake With Apricot Yogurt Frosting

Author/Submitted by: C & H Sugar's "Complete Dessert Cookbook."
Servings: 12
Categories: Cakes / Desserts

3  cups  Packed brown sugar
1  cup  Butter, softened
6    Eggs
3  cups  Flour
1/4  teaspoon  Baking soda
1/2  teaspoon  Salt
1  cup  Yogurt
2  teaspoons  Vanilla
1/3  cup  Poppy seeds

---Apricot Yogurt Frosting---
4  cups  Powdered sugar
1/4  cup  Apricot preserves
1/4  cup  Yogurt
1 3/8  cups  Butter, softened
1  pinch  Salt

1. Preheat oven to 325 degrees. Grease and flour a 10" tube pan. Cream sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour, soda, and salt. Add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients. Stir in vanilla and poppy seeds. Pour into pan. Bake 90 min, until cake tester inserted in center comes out clean. Cool 10 minutes in pan, then turn out onto rack to finish cooling.

2. Frosting: Combine powdered sugar, preserves, yogurt, butter and salt. Beat until smooth and creamy. (Frosts 2 8- or 9-inch layers.)

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