Lemon Yogurt Pound Cake
Ingredients
The cake
-
1½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¾
teaspoon
kosher salt
-
1
cup
Greek yogurt
-
¾
cup
white granulated sugar
-
¼
cup
light or dark brown sugar
-
3
large
eggs
-
2
teaspoons
grated lemon zest
-
½
cup
olive oil
Candied lemons
Glaze
-
1
cup
powdered sugar
-
2
tablespoons
milk
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Whisk together the flour, baking powder, and salt in a bowl.
- In another bowl, whisk together the yogurt, white sugar, brown sugar, eggs, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients and mix.
- Fold the olive oil into the batter until fully incorporated.
- Pour the batter into the prepared pan and bake for 40-45 minutes.
- Prepare the candied lemons by simmering lemon slices in water, then in a sugar-water mixture until translucent.
- For the glaze, mix powdered sugar with milk until smooth.
- Pour the glaze over the cooled cake and garnish with candied lemons.
Nutrition Facts (estimated)
Servings
8
Calories
324
Total fat
43g
Total carbohydrates
32g
Total protein
33g
Sodium
43mg
Cholesterol
30mg
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