Tangy, zingy and utterly delicious!
This lemon pound cake is so, so easy to make, only three simple steps and yet the end result is utterly delicious and perfect to serve on its own with a lovely cup of tea and a few best friends. Anybody who knows me or has ever read an article about me, will know that, if asked what my favorite ingredient in the kitchen is, the answer is always lemon.
I love lemons and yes, in my opinion most recipes gets a little face lift with the addition of just a few drops of lemon juice or a little of the zest. I am lucky enough to have two lemon trees in my garden, so this time of the year, I make the most of the abundant harvest I have off my trees. I can hardly imagine grilled lamb chops without lemon, tuna fish cakes lighten up with the addition of lemon juice and zest and for me, the perfect end to a meal must be a zingy Lemon Tart!
I used thick Greek yogurt in this recipe, which made this pound cake moist and rich, but you can also try it with fat free yogurt if you are trying to cut down on fats in your diet.
Lemon Pound Cake
make one large loaf
For the loaf
210 gr cake flour
10 ml baking powder
½ t salt
250 ml greek yogurt
250 gr sugar
3 large eggs
zest of 1 large or two medium lemons
125ml vegetable oil
For the glaze
juice of 1 large lemon
For the Icing
50 ml lemon juice
1 cup icing sugar – sifted
Preheat your oven to 180C and line a large loaf tin with baking or silicon paper. Sift together the dry ingredients, flour, salt and baking powder. In another bowl, whisk together the yogurt, eggs and lemon zest and then slowly mix the dry and wet ingredients. Lastly fold in the oil until it is fully incorporated into the batter. Pour batter into the prepared loaf tin and bake for about 45-50 minutes or until a skewer comes out clean when inserted into the loaf.
Meanwhile heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved. When the loaf comes from the oven, leave in the pan for a couple of minutes, because it will break if removed from the pan to quickly. After about 10 minutes, remove the loaf from the pan, place on a wire rack pour the lemon syrup over the loaf and allow to soak in a little t a time.
When the loaf has completely cooled down, almost just before serving, mic the sifted icing sugar and lemon juice until it becomes a smooth paste and drizzle over the pound cake. Delicious!
Grab a slice before it is all gone!
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