Lemon Yogurt Pound Cake
User Reviews
5
Lemon Yogurt Pound Cake
Description
The Lemon Yogurt Pound Cake combines dry ingredients—flour, baking powder, salt—with wet ingredients including Greek yogurt, granulated and brown sugar, eggs, lemon zest, and olive oil. The yogurt adds moisture and slight tang, balancing the sweetness and enhancing cake tenderness. The olive oil integrates smoothly for richness without heaviness.
Once baked in a loaf pan, the cake has a moist interior with a gentle crumb structure and a fresh lemon aroma. Optional candied lemons prepared by simmering sliced lemons in sugar water add decorative and flavorful accents. The glaze made from powdered sugar and milk drizzled over the cooled cake adds a subtle sweetness and finish.
Suitable for breakfast, dessert, or tea time, this pound cake stands on its own or with fruit or cream accompaniments. The recipe allows choice of pan size, which may affect cake thickness but not the outcome.
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 granulated sugar white
- 1/4 cup light brown sugar or dark brown sugar
- 3 egg large
- 2 teaspoons lemon From about 2 small lemons, zest, grated
- 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.
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
Show DetailsNutrition Facts
Serving: 1(8x4-inch loaf)
Amount Per Serving
Calories 324 kcal
% 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.
User Reviews
Overall Rating
5
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