Greek Yogurt Angelfood/Pound Cake

Adapted from Sour Cream Pound Cake

Ingredients
sunflower seed oil
4 c. sifted cake flour (about 1 lb.). plus enough to dust the pan
1/4 t. salt
1 1/2 c. 2% or whole milk Greek yogurt
1 t. baking soda
3/4 c. butter
2 3/4 c. sugar
2 t. vanilla extract
3 large eggs
2 T. fresh lemon juice


Directions
Brush a bundt pan with sunflower seed oil and coat with flour.

Mix flour and salt.

Combine yogurt and baking soda; stir well.

Place butter in large bowl and beat at medium speed until light and fluffy.  Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds.

Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.  Serve with fresh fruit topped with whipped cream.

Nutrition Facts