Lemon Yogurt Pound Cake – Lemon Yogurt Pound Cake From Scratch – Full Of Fresh Lemon Flavor! 🍋🍰

Lemon Yogurt Pound Cake – Lemon Yogurt Pound Cake From Scratch – Full Of Fresh Lemon Flavor! 🍋🍰

Hello my Friends, welcome to my Southern Kitchen!

It is National Pound Cake Day and I love me some Pound Cake, they’re simple, easy and so delicious! So today I am making another amazing Pound Cake recipe from scratch, Lemon Yogurt Pound Cake! Moist, spongy, bursting with Yogurt goodness, and loaded with fresh Lemon flavor topped with a Lemon Glaze! If y’all a Lemon Lover, this Cake is calling your name! Everyone will enjoy this!

Lemon Yogurt Cake

1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (2 5.3 ounce cartons) lemon Greek yogurt, room temperature
1 cup white sugar
3 extra-large eggs, room temperature
2 teaspoons grated lemon zest (2 large lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/2 cup canola or vegetable oil

Lemon Syrup:
1/3 cup freshly squeezed lemon juice (about 3 large lemons)
1/3 cup white sugar

Lemon Glaze:
1 cup powdered sugar, sifted or whisked
2 to 2 1/2 tablespoons freshly squeezed lemon juice

For the Cake:

Preheat oven to 350 degrees. Spray a 8x4x2 inch loaf pan with PAM Baking or Baker’s Joy baking spray with flour (or grease with butter and dusting of flour) and set aside.

In a medium bowl, add and combine the flour, baking powder, and salt, and sift or whisk together and set aside.

In a large bowl, add and whisk together the lemon Greek yogurt, sugar, eggs, lemon zest, vanilla extract and lemon extract until well combined. Slowly add and whisk the flour mixture into the yogurt mixture until well incorporated then slowly add and whisk in the oil into the batter until well blended (be careful not to over mix). Pour the cake batter into the prepared loaf pan, bang and shake it to release the air bubbles. Bake for about 50 minutes, or until a toothpick in the center of the cake comes out clean. Remove the cake from the oven and let it rest in the pan for 10 minutes. While the cake is still warm, poke holes into it and pour the lemon syrup over the cake and allow it to soak in. Remove from the pan and let it cool completely. Drizzle the lemon glaze on top. Cut into desired slices, serve with whipped cream (if desired) and enjoy!

For the Lemon Syrup: In a saucepan over high heat, add in lemon juice and sugar, stir until combined and bring to a boil. When it comes to a boil, turn off the heat and cook until the sugar dissolves and the mixture is clear.

For the Lemon Glaze: In a small or medium bowl, add in the powdered sugar and lemon juice, stir or whisk until combined.

Ellen’s Homemade Whipped Cream recipe:

Previous Video – Sweet Potato Bread: https://youtu.be/x6MTceGVok8?si=SggEbzoBGmQWP63Y

Ellen’s Pound Cake Recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdvS93030mad5LAR_kvWihWq&si=KTAymHjV9BkeBr31

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