Description
This classic Lemon Pound Cake combines a moist, buttery texture with a bright, tangy lemon flavor. Perfect for dessert or afternoon tea, it features a tender crumb enriched by Greek yogurt and a zesty lemon glaze that adds a delicate sweetness and vibrant finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup Greek yogurt
- Yellow food coloring (optional)
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. In a separate large bowl, cream the softened unsalted butter with the granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract, followed by the Greek yogurt. Optionally, add a few drops of yellow food coloring to enhance the lemony hue.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, folding gently until just combined—avoid overmixing to keep the cake tender. Pour the batter into a greased loaf pan, smoothing the top evenly. Bake in a preheated oven at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and lemon juice until smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar if needed.
- Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- Use room temperature ingredients for better batter consistency.
- Don’t overmix the batter to avoid a dense cake.
- The lemon glaze adds extra moisture and tanginess; adjust sweetness to your preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute Greek yogurt and heavy cream with plant-based alternatives.
