Living in Sugar

Lemon Yogurt Pound Cake

Hello! Is it Tuesday already? Whew….thank goodness it’s not Monday. 😉 Tuesday is usually one of those days that gets forgotten, it’s not Monday, it’s not hump day, not Friday eve and certainly not the weekend….its just Tuesday.

Regardless of how you feel about Tuesday — *this* recipe will jazz up your Tuesday, or really any day of the week! Lemony & slightly sweet, this pseudo pound cake is guaranteed to make you feel like spring.

Lets get to it.

Ingredients

For the Cake:

  • 1 Cup Unsalted butter
  • 2 Cups Granulated Sugar
  • 3 Cups AP Flour
  • 4 Large Eggs
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon Salt
  • 1 Cup Greek yogurt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1/4 Cup Meyer Lemon Juice (About the juice from one lemon)
  • 1 Tablespoon Meyer Lemon zest (about the zest from one lemon)

For the Glaze:

  • 1 1/2 Cups Powdered Sugar
  • 2 Teaspoon Lemon Juice
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1/4 Teaspoon Lemon Extract
  • Splash of water as necessary

Preheat your oven to 350F (325F if you are making one large bundt pan).

In the bowl of your stand mixer, cream butter & sugar together until light and fluffy. Add lemon zest and follow with eggs one at a time, mixing until each is combined. Add extracts and follow with yogurt and lemon juice.

In a separate bowl, combine flour, baking soda, and salt. Whisk to combine.

Add dry ingredients to the wet ingredients & mix until just combined.

Grease one large bundt pan, or in my case I used a 12 mini-bundt pan and a loaf pan. I used a scoop to add batter to the mini Bundt pans, and I poured the rest into a loaf pan that was greased & lined with parchment paper.

** If using a regular bundt pan, just pour all of the batter into the pan and smooth the top.**

Here are the baking times depending on the type of pan that you use:

12 Count mini bundt pan (or a 12 count muffin pan): 350F for 20-25 Minutes

Loaf pans: 350F for 20 minutes, drop the heat to 325F and cook for another 30 minutes.

1 Bundt pan: 325F for 1 hour to 1.5 hours (depending on your oven)

Basically, you just want to bake the pound cake until a toothpick inserted into the center comes out clean. Cool on a wire rack & assemble the glaze.

For the glaze, add all ingredients to a bowl and whisk to combine. Add water as necessary to thin out the glaze to your liking.

While the mini bundt cakes and loaf were still warm, I used a toothpick to poke small holes all over the cakes so that the glaze could really sink into the cake. Drizzle as much or as little as you would like.

Serve warm or cool completely before storing in an airtight container for up to 3 days.

Enjoy!

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