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Ingredients
| salted butter: 1 cup |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 3 cups |
| eggs: 4 |
| whole plain yogurt: 1 cup |
| cream of tartar: 2 tsp |
| baking soda: 1 tsp |
| vanilla extract: 1 tsp |
| lemon zest: 2 Tbl |
One - Two - Three - Four Cake I
Credit: AllRecipes
User rating:
"I have altered my mother's recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don't put icing, although you can if you wish."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.
- Cream butter, add sugar and blend, beat in the eggs.
- Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish - it is really great). Pour batter into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,