Yogurt Pound Cake With Apricot Yogurt Frosting
A Rich Cake With a Subtle Flavor of Brown Sugar
Ingredients List
- 3 cups - Domino® Light Brown Sugar
- 1 cup - butter or margarine (2 sticks), softened
- 6 - eggs
- 3 cups - all-purpose flour
- 1/4 teaspoon - baking soda
- 1/2 teaspoon - salt
- 1 cup - ( 8 oz. container) Greek yogurt, plain
- 2 teaspoons - vanilla extract
- 1/3 cup - poppy seeds
Apricot Yogurt Frosting
- 4 cups - Domino® Confectioners Sugar
- 1/4 cup - apricot preserves
- 1/4 cup - Greek yogurt, plain
- 1/4 cup - butter or margarine (1/2 stick), softened
- pinch - salt
Instructions
Preheat oven to 325°F. Grease and flour three 8-inch round cake pans. In large bowl, beat sugar and butter until fluffy. Add eggs one at a time. Combine flour, soda and salt. Add to sugar mixture alternating with yogurt. Stir in vanilla and seeds. Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack. Turn out onto rack and cool completely. Frost with Apricot Yogurt Frosting.
Yields 10-12 servings.
Apricot Yogurt Frosting
In large bowl, beat all ingredients until smooth and creamy.
Yields 2 cups.
