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Lemon Yogurt Pound Cake

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Lemon Yogurt Pound Cake is a moist, tender loaf with a buttery crumb, fresh lemon flavor, and a subtle tang from yogurt. A simple lemon glaze adds a bright, sweet finish that makes it perfect for brunch, tea, or dessert.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup plain Greek yogurt or regular plain yogurt
  • 2 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, for the glaze
  • 2 tablespoons fresh lemon juice, for the glaze
  • 1 teaspoon fresh lemon zest, optional, for the glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the cake.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Add the lemon zest, fresh lemon juice, and vanilla extract and mix until combined.
  6. Mix in the yogurt until the batter is smooth.
  7. Gradually add the dry ingredients to the wet ingredients, mixing only until no obvious streaks of flour remain.
  8. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
  9. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final portion of baking.
  11. Let the cake cool in the pan for 10 to 15 minutes.
  12. Carefully lift the cake from the pan and transfer it to a wire rack to cool completely.
  13. To make the glaze, whisk the powdered sugar with 2 tablespoons fresh lemon juice until smooth. Add additional lemon juice for a thinner consistency or powdered sugar for a thicker glaze.
  14. Drizzle the lemon glaze over the completely cooled pound cake and finish with optional fresh lemon zest.
  15. Let the glaze set before slicing and serving.

Notes

  • Full-fat plain Greek yogurt produces an especially rich, moist crumb, but regular plain yogurt can also be used.
  • Fresh lemon juice and zest provide the brightest citrus flavor. Bottled juice can be substituted when necessary, but fresh zest is still recommended.
  • For a lemon blueberry variation, toss fresh or frozen blueberries with a little flour and gently fold them into the finished batter. Do not thaw frozen berries first.
  • Add orange or lime zest alongside the lemon zest for a more complex citrus flavor.
  • Stir poppy seeds into the batter for a lemon poppy seed variation.
  • A small amount of almond extract can replace part of the vanilla, but use it sparingly so it does not overpower the lemon.
  • For a simpler finish, omit the glaze and dust the completely cooled loaf with powdered sugar.
  • Store the cake in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
  • Freeze the unglazed loaf or individual slices for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Nutrition

Find it online: https://thefamilycooking.com/lemon-yogurt-pound-cake/