Cakes Desserts

Lemon Pound Cake

lemon pound cake

Lemon Pound Cake is another one of my favorite cakes to have with my afternoon coffee. It is so refreshing and more importantly, really easy to make.

I make this lemon pound cake with plain yogurt just like my other cakes so I don’t have to use as much butter. The cake itself is pretty moist, but the lemon syrup I use at the end to brush the cake with makes it extra moist and intensifies the lemon flavor.

I hope you’ll try this recipe and enjoy it as much as I do.

Prep time: 15 minutes

Cook time: 40 minutes

Ingredients:

4 large eggs
1 cup of sugar
1/2 cup of butter (1 stick) at room temperature.
1/2 cup of yogurt
1/2 cup of lemon juice
1 tablespoon of lemon zest
2 teaspoons of vanilla
1 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
A pinch of salt

Lemon syrup:
1/4 cup of lemon juice
1/4 cup of sugar

Directions:

Preheat oven to 350 degrees and grease an 8 inch loaf pan.

lemon pound cake 1
Mix the dry ingredients, which include flour, baking soda, baking powder, and salt.

lemon pound cake 2
Using an electric mixer cream together the butter and sugar.

lemon pound cake 4
Add the yogurt, the eggs, lemon juice and lemon zest.

lemon pound cake 5
Stop the mixer and scrape the bottom of the bowl using a spatula.

lemon pound cake 6
Add the dry ingredients while running the mixer on low speed.

lemon pound cake 7
Once the ingredients are incorporated, increase the mixer speed to medium and work the batter for just a couple of minutes.

lemon pound cake 8
Pour the batter in the prepared pan and bake for 30 to 40 minutes or until the toothpick comes out clean.

lemon pound cake 10
Once it’s baked, remove the lemon pound cake from the oven and allow it to cool for 5 to 10 minutes before un-molding it.

lemon pound cake 11
While the cake is cooling off, prepare the lemon syrup.
In a sauce pan, combine the 1/4 cup of lemon juice and 1/4 cup of sugar. Put the pan over medium heat for a couple of minutes just until it’s heated trough and the sugar is dissolved.

lemon pound cake 12
Un-mold the cake and put it upside down over a cooling rack. Using a toothpick put a few holes on the cake.

lemon pound cake 13
Brush the cake with the prepared lemon syrup.

lemon pound cake 14
Allow the cake to cool completely before serving.

lemon pound cake 15
Enjoy with tea or coffee.
I like to store this lemon pound cake in an airtight container and keep it in the fridge for up to a week.

Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 4 large eggs
  • 1 cup of sugar
  • ½ cup of butter (1 stick) at room temperature.
  • ½ cup of yogurt
  • ½ cup of lemon juice
  • 1 tablespoon of lemon zest
  • 2 teaspoons of vanilla
  • 1½ cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • A pinch of salt
  • Lemon syrup:
  • ¼ cup of lemon juice
  • ¼ cup of sugar
Directions
  1. Preheat oven to 350 degrees and grease an 8 inch loaf pan.
  2. Mix the dry ingredients, which include flour, baking soda, baking powder, and salt.
  3. Using an electric mixer cream together the butter and sugar.
  4. Add the yogurt, eggs, lemon juice and lemon zest.
  5. Stop the mixer and scrape the bottom of the bowl using a spatula.
  6. Turn the mixer back on on low speed, then start adding the dry ingredients little by little.
  7. Once the ingredients are incorporated, increase the mixer speed to medium and work the batter for just a couple of minutes.
  8. Pour the batter in the prepared pan and bake for 30 to 40 minutes or until the toothpick comes out clean.
  9. Once it’s baked, remove the lemon pound cake from the oven and allow it to cool for 5 to 10 minutes before un-molding it.
  10. While the cake is cooling off, prepare the lemon syrup.
  11. In a sauce pan, combine the ¼ cup of lemon juice and ¼ cup of sugar. Put the pan over medium heat for a couple of minutes just until it’s heated trough and the sugar is dissolved.
  12. Un-mold the cake and put it upside down over a cooling rack. Using a toothpick put a few holes on the cake.
  13. Brush the cake with the prepared lemon syrup.
  14. Allow the cake to cool completely before serving.
  15. Enjoy with tea or coffee.

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