Lemon and yogurt pound cake, grandma’s recipe for an easy, quick and delicious loaf. Today we will prepare the lemon pound cake recipe using the Thermomix or a similar appliance: you will blend everything in an instant by putting it all in the blender, then straight into the pan and into the oven to bake. Whether it’s an Orange Pound Cake or a Yogurt and Chocolate Pound Cake or the well-known Lemon Poppy Seed Cake, a classic homemade pound cake using grandma’s recipe is always the right choice to start the day with a healthy, nourishing breakfast and the perfect snack for both kids and grown-ups. Today I’ll tell you about the lemon pound cake my grandmother used to make, which she actually called a yogurt and lemon cake and baked in a round pan. Of course, tell me if an old grandma knew what a “plumcake” was! What mattered to her was that her baked goods were soft, moist and delicious, and this recipe perfectly matched her expectations! The classic pound cake we’ll make today is really moist and fresh, not only thanks to the lemon juice and zest added to the batter, but also thanks to the plain yogurt I made using my kefir, which you can substitute with regular plain yogurt or ricotta. Let’s go to the kitchen now and prepare our super-soft lemon and yogurt loaf together, but first a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 5 Minutes
Portions: 10-12 slices
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the lemon and yogurt pound cake

1 1/2 cups all-purpose flour
3/4 cup granulated sugar (about 160 g)
3 eggs (medium)
1/3 cup cornstarch (about 50 g)
1 lemon (juice and zest)
1/4 cup plain yogurt (about 60 g)
2/3 cup butter (about 150 g (approx. 5.3 oz))
1 packet baking powder (for cakes)
1 teaspoon vanilla extract

Tools

Blender
Loaf pan 9.5 in (24 cm)
Parchment paper
Oven

Preparation

To make this lemon and yogurt pound cake you can use a common blender or a food processor similar to the Thermomix. Alternatively, use a whisk or a stand mixer, but make sure the butter is very soft and the lemon zest is already grated.

To make this lemon and yogurt pound cake with a Thermomix or similar, collect in the blender bowl the flour, cornstarch, sugar, room-temperature eggs, butter that is not too cold, the zest of one organic lemon peeled with a vegetable peeler and the juice of half a lemon. Blend everything until you get a homogeneous batter; 2 minutes at medium speed and one minute at maximum speed will be enough.
Now add the baking powder and the vanilla extract or vanillin, blend for 30 seconds at medium speed and pour into a loaf pan lined with parchment paper. Drizzle a little vegetable oil or melted butter along the center of the loaf and, with the tip of a knife, make a lengthwise incision: this will be the point where the loaf will open while baking. Bake the pound cake in a preheated conventional oven at 356°F for about 45 minutes, but always do the toothpick test before turning off the oven.
When baked, leave the lemon pound cake in the turned-off oven with the door ajar for 15 minutes, then remove from the oven, let it cool slightly before unmolding and enjoying. If desired, dust with powdered sugar.
If you are not using a food processor: cream the soft butter with the sugar and incorporate the eggs one at a time, then add the yogurt, lemon juice, lemon zest, and vanilla extract. Finally add the flour and cornstarch. Once everything is combined, add the baking powder and proceed to bake as indicated above.