Lemon Pound Cake
Ingredients
The pound cake
-
2
lemons
lemons
-
4
tablespoons
lemon juice
-
1½
cups
cake flour
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
4
ounces
unsalted butter
-
1½
cups
superfine sugar
-
3
large
eggs
-
½
cup
full fat Greek yogurt
-
1
tablespoon
lemon zest
-
½
cup
salted or unsalted pistachios
The lemon-lime glaze
-
1½
cups
confectioners' sugar
-
2
tablespoons
lemon juice
-
1
tablespoon
lime juice
-
1
tablespoon
lemon zest
-
1
tablespoon
lime zest
Instructions
- Preheat the oven to 350°F and prepare a loaf pan.
- Zest and juice the lemons, setting the juice aside.
- In a food processor, blend the sugar and lemon zest, then let it sit for 5 minutes.
- Sift together the cake flour, baking soda, and salt.
- Beat the butter for 2 minutes, then add half the sugar mixture and whip for another minute.
- Add the remaining sugar mixture and whip for 4 more minutes.
- Add the eggs one at a time, beating for 30 seconds between each addition.
- On low speed, mix in the flour mixture until just combined.
- Add the Greek yogurt and lemon juice, mixing until incorporated.
- Pour the batter into the prepared pan and top with pistachios.
- Bake for 55-60 minutes, checking for doneness at 50 minutes.
- Cool on a wire rack for 15-20 minutes before removing from the pan.
- For the glaze, mix lemon and lime juice with confectioners' sugar and zest.
- Allow the glaze to set for 10 minutes before applying to the cake.
- Slice the cake and enjoy.
Nutrition Facts (estimated)
Servings
12
Calories
464
Total fat
11g
Total carbohydrates
83g
Total protein
8g
Sodium
144mg
Cholesterol
23mg
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