Yogurt Pound Cake with Apricots and Coconut
This recipe comes from Nathaniel Reid Bakery in St. Louis. Canola oil and yogurt make it more soft and tender than a traditional pound cake.
Source: Midwest Living
264 calories; fat 13g; cholesterol 38mg; saturated fat 2g; carbohydrates 34g; mono fat 7g; poly fat 3g; insoluble fiber 1g; sugars 22g; protein 4g; vitamin a 277.7IU; vitamin c 3.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 32.9mcg; vitamin b12 0.2mcg; sodium 131mg; potassium 144mg; calcium 62mg; iron 1.3mg.