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Lemon Poundcake drizzled with a Lemon Glaze
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Glazed Lemon Poundcake

A traditional pound cake calls for a pound each of flour, butter, sugar and eggs. This cake comes awfully close to those proportions, but also uses a bit of Greek yogurt in the batter.
Note that for the cake and the glaze you will need three fresh, untreated lemons.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the poundcake:

  • 1 ½ cup Flour 190 grams
  • teaspoon Baking powder ½
  • teaspoon Salt ½
  • ¾ cup Butter very soft, 175 grams
  • 1 cup Sugar 200 grams
  • 3 large Eggs 3 large
  • Lemon zest from 2 lemons
  • 3 tablespoons Lemon juice freshly squeezed
  • ¼ cup Greek yogurt 60 grams

For the lemon glaze:

  • 1 cup Powdered sugar sifted, 120 grams
  • 1 ½ tablespoons Lemon juice freshly squeezed
  • 1 tablespoon Milk

Special equipment you may need:

  • Microplane zester
  • Parchment paper
  • 1 teaspoon Vanilla extract

Instructions

  • Preheat the oven to 350°F (177°C)
  • Line a loaf pan with parchment paper.
  • Whisk the flour, baking powder and salt together.
  • Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
  • Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
  • Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
  • Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
  • Scrape down the sides and bottom of the bowl as necessary.
  • Once the ingredients are fully incorporated, pour the batter into the parchment paper lined loaf pan.
    Lemon Poundcake drizzled with a Lemon Glaze
  • Bake the cake for 45 minutes to an hour until a toothpick comes out mostly clean.
  • Let the cake cool for close to an hour then remove it from the loaf pan.
  • While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
  • While the cake is still slightly warm drizzle the lemon glaze on top of it.
  • The cake can be frozen; if you do, wait to ice the cake once it has defrosted.