Lemon Yogurt Pound Cake
A lemon flavored pound cake made with Greek yogurt. Change the flavors by omitting lemon zest and juice and using different extracts such as almond or extra vanilla.
Servings 12 slices
Cost 5
Ingredients
- 2 cups all purpose flour (260 grams)
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter (170 grams)
- 1 ⅔ cups granulated sugar (330 grams)
- 4 large eggs room temperature
- 1 tsp. vanilla if using vanilla yogurt, use ¾
- ⅔ cup plain or vanilla whole milk Greek yogurt
- 3 Tbs. lemon juice
- 2 tsp. lemon peel (zest) grated
- 3 tablespoons poppy seeds (optional)
Optional Cream Cheese Icing
- 2 ounces softened cream cheese
- 1 tablespoon unsalted butter
- 1 pinch salt
- ⅛ teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ teaspoon lemon juice plus a little zest (optional)
Instructions
- Preheat oven to 325 degrees. Grease and flour a 9x5 inch loaf pan.
- Whisk together the flour, baking soda, and baking powder. Stir in the salt.
- Cream butter in large mixing bowl. Gradually add sugar, beating until light and fluffy (3-5 minutes).
- Reduce mixer speed to medium and add eggs, one at a time, beating well after each addition. Add vanilla.
- Mix together yogurt, lemon juice and lemon zest. If using the poppy seeds, add them too. Add dry ingredients and lemon mixture alternately to egg mixture, mixing until dry ingredients are just moistened. Pour batter into pan. Bake 1 hour 15 minutes until lightly brown.
- Cool 10 minutes on a rack before removing from pan.
Cream Cheese Frosting (Optional)
- Beat together softened cream cheese and butter, then add powdered sugar and stir until blended. Once blended, beat really well. Add the vanilla and a little lemon if you'd like.