Lemon Yogurt Pound Cake
A moist, easy, lemony pound cake made even better with the addition of creamy greek yogurt. An easy dessert for springtime.
Yield: 1 loaf
Equipment
- hand mixer or stand mixer
- standard loaf pan
Materials
For the Lemon Yogurt Pound Cake
- 4 ounces (113 g) unsalted butter, softened
- 1 cup (200 g) sugar
- zest of 1 large lemon (or 2 small lemons)
- 3 large eggs (Room tempurature, if possible. See notes.)
- ½ cup (125 g) plain greek yogurt
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1½ cups (200 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Glaze
- 3 tablespoons (45 g) sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water
Instructions
- Spray or butter a standard loaf pan. Line with parchment paper, if desired. Preheat oven to 350°F (175°C).
- To the bowl of a stand mixer, add the butter, sugar and lemon zest. Beat at high speed with the paddle attachment until butter is pale and fluffy (about 5 minutes). Add eggs, one at a time, beating until incorporated.
- In a small bowl, whisk together yogurt, lemon juice and vanilla. In another small bowl, whisk together flour, baking powder, baking soda and salt.
- Mixing by hand with a spatula or wooden spoon, add ⅓ of the flour mixture to the butter mixture. Stir until just mixed in. Now add ½ of the yogurt mixture, stirring in gently. Repeat until all the flour and yogurt has been added.
- Pour into prepared loaf pan. Bake for 35-40 minutes until lightly golden brown and a wooden skewer or toothpick inserted into the center comes out fairly clean.
- While cake bakes, make the lemon glaze. In a small saucepan, add the lemon juice, sugar and water. Bring to a gentle boil and simmer over low heat until slightly thickened (about 5 minutes). When cake is done, cool on a wire rack for 15 minutes. Remove from pan. Pour syrup over, spreading over top with a spoon and allow to cool completely.
Notes
-the lemon yogurt pound cake will keep, covered, for 2 days at room temperature. If keeping for longer, refrigerate, tightly wrapped.
-if lemon syrup glaze thickens too much, add 1/2 teaspoon of water at a time, stirring, until pourable again.
-for best results, make sure to cream butter (step #2) for the full 5 minutes. Room temperature eggs help too. Warm fridge cold eggs in a bowl of warm water for 10 minutes.