recipes

Tuesday, November 1, 2016

LEMON POUND CAKE

  • ingredients
  • 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
  • instructions
  • In a small bowl whisk together the flour, baking powder and salt. Set aside.
  • 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.
  • Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined.
  • Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • For the syrup:
  • Stir together ¼ cup of lemon juice and ¼ cup sugar until sugar has dissolved.
  • For the glaze:
  • Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
  • To complete:

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