5.0 from 12 votes
Lemon Yogurt Pound Cake
This moist lemon yogurt pound cake uses fresh lemons yields the lightest and delicious cake. Celebrate the flavor of lemon with this cake.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 1 (8x4-inch loaf)
Calories: 324 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Lemon Pound Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup Greek yogurt
- 3/4 cup white granulated sugar
- 1/4 cup light or dark brown sugar
- 3 large eggs
- 2 teaspoons grated lemon zest From about 2 small lemons
- 1/2 cup olive oil
Candied Lemons:
- 1 cup water
- 1 cup sugar
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
To Make the Pound Cake:
- Preheat the oven to 350 degrees F. Grease an 8x4-inch or 9x5-inch loaf pan. (Note I used the latter and it's just a bit thinner of a pound cake. Both will work just fine.) Line the bottom with parchment paper. Grease and flour the pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and lemon zest.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Cup of Yum
To Make the Candied Lemons:
- To a medium saucepan, fill it with water and bring it to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs and transfer to a cutting board to drain.
- To the same saucepan, dump out the old water and add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer; add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You'll notice the water/sugar mixture will reduce by a lot and the lemons will become translucent. Remove the lemons from the mixture and transfer to a cooling rack or a parchment-lined baking sheet.
To Make the Glaze:
- To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth.
- Pour the glaze atop the cake and garnish with candied lemons.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
32g
(11%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
43mg
(2%)
Potassium
44mg
(1%)
Fiber
5g
(20%)
Sugar
33g
(66%)
Vitamin A
2IU
(0%)
Calcium
33mg
(3%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1(8x4-inch loaf)
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 43mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
| Vitamin A | 2IU | 0% |
| Calcium | 33mg | 3% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.