Lemon Scented Yogurt Pound Cake is a delicious rectangular cake that is very soft, tender, fresh, and fragrant due to the addition of grated organic lemon zest.
Simply dusted with powdered sugar, it’s perfect for a snack or breakfast, but can also be served as a dessert decorated with icing and lemon slices.
It’s quick to prepare and stays soft when stored under a cake dome for several days.
Try it, it’s really delicious for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Scented Yogurt Pound Cake
- 2 cups All-purpose flour
- 3/4 cup Sugar
- 3 Eggs
- 6 tbsp Peanut oil
- 1/2 cup Sweet plain yogurt
- 1 packet Baking powder
- 1 Lemon zest (grated)
- 1 tbsp Lemon juice
- as needed Powdered sugar
Tools
For this recipe, I used a non-stick pound cake pan that you can find here
- 1 Electric whisk
- 1 Bowl
- 1 Pound cake pan
- Oven
Preparation for Lemon Scented Yogurt Pound Cake
Turn on and preheat the oven to 320°F. Brush a rectangular pan with oil or butter and flour the inside well.
Using an electric whisk or by hand, beat the eggs with the sugar until you get a frothy mixture. Then add the plain yogurt and peanut oil, work for a few minutes and incorporate these ingredients well into the mixture.At this point, add the sifted flour and baking powder, and continue to mix with the whisk to incorporate them into the mixture, or use a spatula by hand. When the mixture is dense and creamy, add the grated zest and lemon juice and mix well with a spatula from the bottom upwards.
Pour the mixture into the already greased and floured rectangular pan and level the surface with the spatula.
Insert the pan into the oven, increase the temperature to 356°F and bake in a fan mode for about 40 minutes.
The pound cake should be puffed up and golden, check with a wooden skewer for doneness.
If it’s dry, turn off the oven, otherwise, continue baking, covering with a sheet of aluminum foil to prevent it from coloring too much.Once baked, let it cool a bit, transfer it to a serving plate, and sprinkle with powdered sugar.
Tips and Variations
The pound cake stays soft for several days if stored under a cake dome in a cool place.
For the icing variant: simply mix powdered sugar with lemon juice or limoncello, see procedure here!
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