Yield: 1 9-inch loaf
Lemon Greek Yogurt Pound Cake
The perfect lemon cake every home baker needs in their recipe collection!
Prep Time
15 minutes
Cook Time
1 hour
Additional Time
7 minutes
Total Time
7 minutes
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened at room temperature
- 1 cup sugar, (200g) plus ⅓ cup (67 g) for glaze
- zest of two lemons
- 4 eggs- room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup lemon juice for cake (2 oz) , plus ⅓ cup (2.6 oz) for syrup and 2 tablespoon for glaze
- ½ cup greek yogurt (143 g)
- ½ cup powdered sugar (50g)
Instructions
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter, lemon zest and cup of the sugar until smooth.
- Add the eggs one and a time followed by the vanilla.Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
- Pour batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- For the Syrup:
Stir together ⅓ cup of lemon juice and ⅓ cup sugar until sugar has dissolved. - For the Glaze:
Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached. Add more juice/sugar as needed until it's as thick as you like. - To Finish:
Turn the warm cake onto a wire rack and poke all over with a fork or skewer. Brush generously with the lemon syrup. (Do this when the cake is still warm!) Pour the glaze over the top. Serve warm or room temperature.
Notes
Recipe adapted from The Food Network