Leite's Lemon Pound Cake

By stancec44

This easy lemon pound cake looks and tastes like it took a lot more time and effort than it actually does. Relying on yogurt in place of sour cream ensures the tender-crumbed cake is moist. Using a Bundt pan ensures the appearance is stunning. So when life hands you lemons, make this lemon pound cake.

Ingredients

• For the lemon pound cake
• 2 1/2 cups granulated sugar
• 2 sticks unsalted butter (8 oz), 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 plain full-fat Greek-style yogurt
• For the glaze
• 3/4 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)

Details

Servings 16
Preparation time 25mins
Cooking time 80mins
Adapted from leitesculinaria.com

Preparation

Step 1

Make the lemon pound cake
1. 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 glaze
5. 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 cake

6. Drizzle the glaze over the cake. Slice, serve, and accept accolades.