Lemon Pound Cake

• Vegetarian

• Produce

  • 2 tbsp Lemon

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 3/8 cup Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Confectioners' sugar
  • 2 1/2 cups Granulated sugar
  • 1 tsp Table salt

• Dairy

  • 2 sticks Butter, unsalted
  • 1 cup Greek-style yogurt, plain full-fat

Found on leitesculinaria.com

Ingredients

• 2 1/2 cups (500 grams) granulated sugar
• 2 sticks (8 ounces) unsalted butter, softened, plus more for the pan
• 2 tablespoons grated lemon zest (from 3 to 4 lemons, preferably organic)
• 1/4 cup fresh lemon juice (from 2 to 3 lemons, preferably organic)
• 6 large eggs
• 2 1/2 cups all-purpose flour, plus more for the pan
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (8 ounces) plain full-fat Greek-style yogurt
• 3/4 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)

Directions

• Make the lemon pound cake1. Preheat the oven to 325°F (160°C). Generously butter and flour a 12-cup Bundt pan and stash it in the fridge.2. Grab an electric mixer and beat together the granulated sugar, butter, and lemon zest on medium speed until the mixture is really quite fluffy, 4 to 5 minutes. Add the lemon juice and beat until blended. Add the eggs, 1 at a time, beating just until the yellow streaks disappear after each addition.3. Whisk together the flour, salt, baking soda, and baking powder in a bowl. Add this to the butter mixture in a couple additions alternately with the yogurt, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Do not over-mix the batter.4. Pour the batter into the prepared pan. Bake about 65 minutes, until a skewer inserted in center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Invert the cake onto a cake stand or platter and cool completely, about 1 more hour.Make the glaze5. Just before serving, reach for a small bowl and a whisk and mix the confectioners’ sugar with the remaining 2 tablespoons lemon juice and whisk until smooth.Glaze the lemon pound cake6. Drizzle the glaze over the cake. Slice, serve, and accept accolades.