If you think this is a "boring" Pound Cake you're wrong: this is the best moist and rich Lemon Pound Cake you can make!Thanks to yogurt and oil it stays moist for days, but it also features a generous butter amount, that makes you call it "pound cake" and not a normal cake :PFlavored with lemon zest and a splash of lemon juice, no artificial flavors are needful in this baby since I used a proved method to extract all the essential oil from the lemon zest!In this recipe you can find all the tips to make a perfect boosted Pound Cake; but if you're a Pound Cake purist, you surely can try my traditional Vanilla Pound Cake made without oil and yogurt and find out all my tricks to always get a perfect Pound Cake!A generous luscious lemon icing couldn't miss to make this Lemon Pound Cake absolutely irresistible!
180 g (3/4 cups)unsweetened plain yogurtyou can use full fat or 0% fat
Lemon Glaze
125 g (1 cup)powdered sugar
about 4-5 tsplemon juice
Instructions
Lemon Pound Cake Batter
Prepare a 26cm-10inch long pound cake pan: grease it, line the bototm with parchment paper and dust the sides with flour.
In a large bowl place sugar and lemon zest. Rub zest into sugar for about 2 minutes using your fingers until well combined: the sugar becomes slightly yellow because lemon zest released its oil.
Add butter and mix with a hand mixer until become very light and fluffy (at least 4-5 minutes): in this phase you have to incorporate air in the batter, so: mix, mix, mix!
Add oil and mix until well incorporated.
Incorporate eggs one at a time: mix every egg in the batter for about 60 seconds and do not overbeat.
Incorporate lemon juice and do not overmix. Set aside.
In a medium size bowl sift together flour, baking powder, salt and mix until well combined.
Using a spatula incorporate in three times flour mix into the butter mix alternating with yogurt: fold gently, do not use a hand mixer in this phase and do not overmix!
Place the batter into the prepared pan and smooth the top.
Grease a knife with melted butter and score a straight line in the center of pound cake: this will help your cake to crack in the middle.
Bake in preheated oven (no fan, upper+lower heat) at 165°C-330°F for 50 minutes or until a toothpick comes out clean.
Cool down the cake in the pan for about 30-40 minutes before unmold it.
Insert and moved around the edges a small knife to easily unmold pound cake and cool it down completely on a wire rack before glaze it.
Lemon Glaze
In a medium size bowl mix together powdered sugar and lemon juice until get a very thick glaze. Add lemon juice little by little to avoid getting a runny glaze.
Glaze pound cake and wait about 30 minutes to set the glaze before serve it.