Breakfast/Brunch/ Dessert

LEMON POUND CAKE

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Ingredients

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 pounds (3 sticks) unsalted butter, softened
  • 3 cups sugar
  • 7 large eggs
  • 1 cup yogurt
  • 1 tablespoon vanilla extract
  • zest of 2 lemons
  • juice of 2 lemons (1/3 cup)

Instructions

1

A classic cake comforting and good all by itself or with so many accompaniments. This buttery, moist cake can be transferred into a delicious trifle, served with some berries and ice cream, with fondue.....So many options.

2

This cake is so easy to prepare. I love lemon flavored desserts, but you can substitute any of your favorite citrus flavors or leave it out. Add walnuts, pecans or almonds for a nice crunch. Make it almond flavored by adding a teaspoon of pure almond extract. The sky's the limit, so have fun with it!

3

Preheat the oven to 350 degrees.

4

Butter a 10 inch tube pan and dust with some flour. Tap out the excess.

5

Sift the flour, salt and baking soda. Set aside.

6

In a large bowl, beat the butter and sugar with a mixer on low speed.

7

Add the eggs one at a time and beat until fluffy.

8

Add the yogurt with the vanilla, lemon juice and zest.

9

Beat to combine well.

10

Add the flour in 3 batches and beat just until well combined. Do not over beat.

11

Pour the batter in the prepared pan and bake for 1 hour and 20 minutes or until the top is nice and golden brown and a toothpick inserted in the center comes out with just a few crumbs attached to it.

12

Let the cake cool completely for at least 30 minutes.

13

Remove from pan gently and serve!

14

The cake keeps well frozen for up to a month.

15

Enjoy!

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