Lemon Yogurt Pound Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 354.88 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml kosher salt
- 236.59 ml non-fat lemon Greek yogurt
- 315.37 ml sugar, divided
- 4 large eggs
- 9.85 ml lemon zest, grated
- 2.46 ml pure vanilla extract
- 118.29 ml vegetable oil
- 78.78 ml fresh lemon juice
-
For the glaze
- 236.59 ml confectioners' sugar
- 29.58 ml fresh lemon juice
directions
- Preheat the oven to 350 degrees F. Grease an 8 inch loaf pan. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the Chobani yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold the vegetable oil into the batter, making sure it’s all blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak inches Cool.
-
For the Glaze:
- Combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and Enjoy!
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