Lemon Greek Yogurt Pound Cake
Yield: 1 9 inch loaf
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ 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 extract
  • ¼ cup lemon juice for cake, plus ¼ cup for syrup and 2 tablespoon for glaze
  • ½ cup greek yogurt
  • zest of one lemon
  • ½ cup powdered sugar
  1. In a small bowl whisk together the flour, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
  3. Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
  4. Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
  1. Stir together ¼ cup of lemon juice and ¼ cup sugar until sugar has dissolved.
For the glaze:
  1. Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
  1. Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
Recipe adapted from The Food Network
Recipe by The Baker Chick at https://www.thebakerchick.com/lemon-greek-yogurt-pound-cake/