As far back as I can remember the one thing I have always loved is a great cup of tea accompanied by any lemony cookie or pound cake. I do believe that my love of pound cake is because it takes me back to memories of my Dad and how much he enjoyed pound cake. As time has passed by and as much as I love cooking many different desserts I always go back to preparing this delicious pound cake. There’s nothing better that fresh lemon grind, the moist texture and the bitter sweetness that drapes with its glaze. So here I am posting one of my favorite recipes I do not add much sugar and do use 1/2 cup of vanilla yogurt and 1/2 cup of plain yogurt and do take note I always use Greek yogurt. I hope that when you do make this version of this delicious cake that you enjoy it as much as we do.
Moist Lemon Pound Cake with Lemon Vanilla glaze
April 1, 2018
: 10
: 20 min
: 40 min
: 1 hr
: Easy
A Delicious moist lemon pound cake, with a lot of flavor and very little guilt
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plain Greek yogurt
- 1/2 cup of vanilla Greek yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- For the Glaze:
- 1 Cup of Confectioners sugar
- 2 TBSP of freshly squeezed lemon juice
- 1/8 Tsp of vanilla extract
Directions
-
Step 1
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
-
Step 2
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.. Carefully place on a baking rack over a sheet pan
-
Step 3
For the glaze:
-
Step 4
Combine the confectioners’ sugar and lemon juice vanilla extract and pour over the cake.
Moist Lemon Pound Cake with Lemon Vanilla glaze
April 1, 2018
: 10
: 20 min
: 40 min
: 1 hr
: Easy
A Delicious moist lemon pound cake, with a lot of flavor and very little guilt
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plain Greek yogurt
- 1/2 cup of vanilla Greek yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- For the Glaze:
- 1 Cup of Confectioners sugar
- 2 TBSP of freshly squeezed lemon juice
- 1/8 Tsp of vanilla extract
Directions
- Step 1 Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Step 2 Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.. Carefully place on a baking rack over a sheet pan
- Step 3 For the glaze:
- Step 4 Combine the confectioners’ sugar and lemon juice vanilla extract and pour over the cake.
