A cake that will conquer you with its softness, the lemon pound cake is a dessert that can be prepared in a few minutes, but it’s so good and soft that it will become your favorite breakfast. Made with plain Greek yogurt, it’s simple, wholesome, and obviously delicious. If you like breakfast sweets, try the lemon cream tart, irresistible, or the classic jam tart. If you enjoy soft breakfast or snack choices, try the chocolate cake without butter, milk, and eggs or a splendid apple and orange cake. For a healthy breakfast or snack, try the apple pancakes or for the more indulgent, the chocolate heart pancakes.
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OTHER SOFT DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Lemon Pound Cake
- 3 eggs
- 1 2/3 cups all-purpose flour
- 1/3 cups potato starch
- 2/3 cups sugar
- 3/4 cups Greek yogurt
- 1/3 cups milk
- 1/4 cups vegetable oil
- 1 pinch salt
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 tablespoon powdered sugar
Tools
- Electric Whisk
- Pound Cake Pan 12 inches
Steps for Preparing Lemon Pound Cake
Break the eggs and collect them whole in a bowl. Work them with the electric whisk, adding the sugar, and when they are nicely frothy, still whisking, add the vegetable oil in a stream.
Add the flour (I make it with 50 g less flour, but many had trouble during cooking, so I made it simpler for cooking), the sifted potato starch, baking powder, and milk, mix with a spoon or again with the electric whisk. Finish with the yogurt, the grated zest of one washed organic lemon, and the salt. Mix until you have a smooth batter.
Line a 12-inch pound cake pan with parchment paper and pour the batter. Bake in a preheated oven at 356°F, static, in the lower-middle part of the oven, for about 40 minutes, but always do the toothpick test. Let cool and serve with powdered sugar.
Storage
You can store the pound cake under a glass dome for 4 or 5 days.
