Lemon Pound Cake
This moist Lemon Pound Cake has the perfect amount of tangy lemon flavor and topped with a delicious lemon glaze. The best Spring dessert to enjoy with tea or a cup of coffee.
Servings: 1 loaf
Calories: 3064kcal
Ingredients
Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup greek yogurt
- yellow food coloring optional
Glaze
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
Lemon Loaf
- Preheat the oven to 325 degrees F. Line a 9x5 inch loaf pan with parchment paper and grease with cooking spray.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt with a whisk. Set aside.
- In a large mixing bowl with a hand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
- Mix on low speed while gradually adding the flour mixture until completely combined. Add the greek yogurt and mix until combined. If desired, you can add a couple drops of yellow food coloring at a time until the desired color is reached.
- Spoon the batter into the prepared loaf pan, and bake for 50-55 minutes or until a toothpick can be inserted and come out clean.
- Allow the loaf to cool in the pan for 15 minutes, before removing and allowing to finish cooling on a wire rack.
Glaze
- Add all the glaze ingredients to a bowl and whisk until completely combined and smooth.
- Pour over the loaf. Cool, slice and enjoy.
Video
Nutrition
Calories: 3064kcal | Carbohydrates: 471g | Protein: 47g | Fat: 115g | Saturated Fat: 67g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 4g | Cholesterol: 822mg | Sodium: 1119mg | Potassium: 713mg | Fiber: 6g | Sugar: 323g | Vitamin A: 3875IU | Vitamin C: 25mg | Calcium: 281mg | Iron: 12mg