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:

1.