Lemon Pound Cake
User Reviews
4.9
39 reviews
Excellent
Lemon Pound Cake
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This lemon pound cake is spectacularly easy to make from everyday ingredients. Using yogurt ensures the tender-crumbed cake remains moist and lends it a slight tang. Baking it in a Bundt pan ensures its appearance is as stunning as its taste.
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Ingredients
For the lemon pound cake
- 2 1/2 cups granulated sugar
- 2 ticks unsalted butter softened, plus more for the pan
- 2 tablespoons grated lemon zest (from 3 to 4 lemons, preferably organic)
- 1/4 cup fresh lemon juice (from 2 to 3 lemons, preferably organic)
- 6 large eggs
- 2 1/2 cups all-purpose flour plus more for the pan
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup plain full-fat Greek-style yogurt
For the glaze
- 3/4 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)
Instructions
Make the lemon pound cake
- Preheat the oven to 325°F (160°C). Generously butter and flour a 12-cup Bundt pan and stash it in the fridge.
- Grab an electric mixer and beat together the granulated sugar, butter, and lemon zest on medium speed until the mixture is really quite fluffy, 4 to 5 minutes. Add the lemon juice and beat until blended. Add the eggs, 1 at a time, beating just until the yellow streaks disappear after each addition.
- Whisk together the flour, salt, baking soda, and baking powder in a bowl. Add this to the butter mixture in a couple additions alternately with the yogurt, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Do not over-mix the batter.
- Pour the batter into the prepared pan. Bake about 65 minutes, until a skewer inserted in center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Invert the cake onto a cake stand or platter and cool completely, about 1 more hour.
Make the glaze
- Just before serving, reach for a small bowl and a whisk and mix the confectioners’ sugar with the remaining 2 tablespoons lemon juice and whisk until smooth.
Glaze the lemon pound cake
- Drizzle the glaze over the cake. Slice, serve, and accept accolades.
Nutrition Information
Show Details
Serving
1slice
Calories
353kcal
(18%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
216mg
(9%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 353kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 216mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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