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Tropical Pound Cake Recipe

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This recipe for Tropical Pound Cake, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c flour
2 c sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp grated lemon peel
1 tsp vanilla
1 c butter
1 carton (8oz) pineapple yogurt
3 eggs

**Peach or orange yogurt may be substituted for the pineapple yogurt.

Glaze
1 c powdered sugar
2 tbs lemon juice

Directions:
Directions:
In large mixing bowl combine all ingredients; blend at low speed. Beat 3 minutes at medium speed scraping bowl occasionally. Pour batter into greased and floured 10 in Bundt pan. Bake at 325 for 60 - 65 min or until top of cake springs back when lightly touched in center. Cool cake 15 min before removing from pan; cool completely. Drizzle with glaze.

Glaze - Combine powdered sugar and lemon juice; beat until smooth.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

 

 

 

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