Lemon Yogurt Pound Cake

This lemon pound cake recipe gives us one more reason to love Greek yogurt. It really delivers a moist and creamy cake that can be dressed up or down as you see fit. Pair it with fresh fruit, a dollop of cream, or just a simple dusting of powdered sugar. It’s an easy recipe that is destined to become a family favorite.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon kosher salt
• 1  cup  non-fat lemon Greek yogurt
• 1 1⁄3 cups sugar, divided
• 4  large eggs
• 2  teaspoons lemon zest, grated
• 1⁄2 teaspoon pure vanilla extract
• 1⁄2 cup  vegetable oil
• 1⁄3 cup fresh lemon juice

• For the glaze

• 1  cup confectioners' sugar
• 2  tablespoons fresh lemon juice

Directions

1. Preheat the oven to 350 degrees F. Grease an 8 inch loaf pan. Grease and flour the pan.
2. 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.
3. 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.
4. 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.
5. For the Glaze:
6. Combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and Enjoy!