Lemon Yogurt Pound Cake
Brighten your day with the zesty, moist perfection of Lemon Yogurt Pound Cake, a delightful dessert that strikes the perfect balance between tangy and sweet. This easy-to-make recipe features a unique combination of plain yogurt and fresh lemon juice, ensuring every slice is irresistibly tender and full of sunshine. The batter comes together effortlessly, blending fragrant lemon zest with a touch of vanilla for a flavor-packed base. Baked to golden perfection, the loaf is then drizzled with a luscious lemon glaze, adding a sweet, citrusy finish. Perfect for brunch, teatime, or dessert, this crowd-pleasing treat is ready in just over an hour and makes 8 generous servings. Whether you're hosting or indulging yourself, this lemon pound cake is guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 0.75 cups plain yogurt
- 0.5 cups vegetable oil
- 3 large eggs
- 0.25 cups lemon juice
- 1 teaspoons pure vanilla extract
- 0.75 cups powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.
Add the yogurt, vegetable oil, eggs, lemon juice, and vanilla extract to the sugar mixture. Whisk until smooth.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness around the 50-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the lemon glaze, combine the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Whisk until smooth and drizzle over the cooled cake.
Let the glaze set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 304.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 466 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
