Tuesday, August 10, 2010

Lemon Pound Cake


Ingredients for cake:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
3 extra large eggs (room temp)
1 cup sugar
zest of 2 lemons
1/2 cup canola oil

Ingredients for glaze:
1/3 cup sugar
1/3 cup lemon juice (from 2 lemons)

Preheat oven to 350. Grease and flour a loaf pan.

Sift flour, baking powder and salt together.


In another bowl mix eggs, sugar, yogurt and lemon zest. I used low fat yogurt to try to save a few calories.

Slowly add the dry ingredients into the wet ingredients until combined. Whisk in half the oil, then the other half. Keep stirring, stirring, stirring until all the oil is well incorporated.

Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 1o minutes then remove from pan.

In a saucepan, bring the sugar and lemon juice to a simmer, stirring until the sugar is disolved. pour over the cake. I strongly suggest you do this over the sink or you will have a sticky mess.


As with most pound cakes, you should make this at least one day before you serve it so that it has time to get perfectly moist.

The Fam loved this. The guys each ate 3 slices, my mom asked for the recipe, and Jim said it was the best pound cake he'd had. You should make this one.



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