5 from 12 votes
Lemon Yogurt Pound Cake
This Lemon Yogurt Pound Cake blends all-purpose flour with baking powder and salt, mixed into a batter featuring Greek yogurt, white and brown sugars, eggs, lemon zest, and olive oil. Baked in a loaf pan, it yields a tender cake with moist crumb and bright citrus flavor, complemented by optional candied lemons and a simple powdered sugar glaze.
Prep Time
15 mins
Cook Time
50 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 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.
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
(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%)
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.