Wednesday, October 25, 2017

Lemon Greek Yogurt Pound Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar, plus ¼ cup for glaze
  • 4 eggs
  • 2 teaspoons pure vanilla paste
  • 1/4 cup lemon juice for cake, plus1/4 cup for syrup and 2 tablespoon for glaze
  • 1/2 cup greek yogurt
  • zest of two lemons
  • 1/2 cup powdered sugar

Preheat oven to 325 degrees.


In a small bowl whisk together the flour, baking powder and salt. Set aside.  Butter and flour a 9-inch loaf pan and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until smooth and light in color.  Add the eggs one and a time followed by the vanilla.

Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, the zest of one lemon, and the yogurt.  Finish mixing on low until combined.  The batter won't be perfectly smooth.

Pour the batter into the pan, leveling the top.  Bake for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.  The top will be dark brown and split open.

For the syrup:
Warm 1/4 cup of lemon juice.  Mix together with 1/4 cup sugar until sugar has dissolved.  Set aside whilst the pound cake is done.

For the glaze:
Measure out two tablespoons of lemon juice.  Gradually add it to the powdered sugar until your desired drizzling consistency is reached.  Add the zest of one lemon and stir thoroughly.

To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup, including the bottom!  Make several passes on all sides to have a good soaking, but do not feel pressed to use all the glaze.  Do this when the cake is still warm! 

Drizzle with the glaze. Serve warm or room temperature.

Myrtle's Note:  This recipe is so good that even when you do not cook it quite long enough, it is still tasty!  Lemon.  Lemon.  LEMON!  The only change I made was to add lemon zest to the glaze, since I had to use four lemons to get all the juice needed.  Why waste lemon zest?  I cooked it for 75 minutes and made the mistake of putting my toothpick in the top of the loaf instead of in the middle.  So, that clean toothpick and the browned top made me think my first loaf was ready.  But cutting into it, I found a close texture and a bit of undercooked at the bottom of the loaf.  Even so, oh my! was this ever tasty.  It is not super sweet, just like a traditional pound cake.  But it is very, very lemony.

Yield: 1 loaf