Lemon Yogurt Poppy Seed Pound Cake - cooking recipe

Ingredients

2 sticks butter or margarine
1/4 c. Crisco
3 c. sugar
5 large eggs
1 tsp. baking powder
1 c. lemon yogurt
3 tsp. lemon extract
3 c. flour, sifted
3 tsp. poppy seed

Preparation

Bring all ingredients to room temperature.
Cream the butter, Crisco and sugar.
Blend in eggs, one at a time, until color is gone.
Mix in flour and lemon yogurt (begin and end with flour). Add lemon extract.
Fold in poppy seed.
Pour into greased and floured tube pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until cake tests done.
Remove from oven and let rest for 10 minutes before removing to cake rack.