The lemon pound cake is the classic breakfast cake that fills the whole house with fragrance. However, there is often a fear that it may turn out too moist or lose volume as soon as it’s out of the oven. In this recipe, you will find the perfect balance to achieve a tall, soft, and fragrant pound cake. Thanks to the use of Greek yogurt, which gives an incredible structure, and small technical tricks in the processing, you will prepare a cloud-textured cake, ideal for dipping or serving as a light dessert.
If you like breakfast cakes, try the lemon cream tart, the classic jam tart, 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 SUPER SOFT CAKES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the lemon pound cake
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup potato starch
- 2/3 cup sugar
- 2/3 cup Greek yogurt
- 1/4 cup milk
- 1/3 cup vegetable oil
- 1 pinch salt
- 1 lemon
- 1 packet baking powder
- 1 tablespoon powdered sugar
Steps for preparing the lemon pound cake
In a large bowl, break the eggs and add the sugar. Using the electric whisk, beat the mixture for at least 10 minutes at maximum speed. This step is crucial: you should obtain a light, almost white, and very voluminous mixture. It is the air incorporated at this stage that will ensure a very tall and soft pound cake.
Lower the speed of the beaters and gradually add the vegetable oil, followed by the Greek yogurt (one spoon at a time) and the milk. Add the grated zest of an organic lemon and its filtered juice. Continue mixing for a few moments until the batter is smooth and homogeneous.
At this point, put away the electric whisk. Sift together the all-purpose flour, the potato starch, and the packet of baking powder. Add the dry ingredients to the batter little by little, incorporating them manually with a spatula or a hand whisk. Make slow movements from the bottom to the top to avoid deflating the mixture: the less you work the flour, the more friable the lemon pound cake will be.
Line a loaf pan with parchment paper and pour the batter, leveling it gently. Bake in a preheated static oven at 340-355°F for about 45-50 minutes. Do not open the oven until 35 minutes have passed! Before removing from the oven, always perform the toothpick test: if it comes out dry, your cake is ready to be removed from the oven and left to cool on a wire rack.
Variations, Tips, and Storage
TIPS FOR PERFECT RESULTS
The ribbon test: When whisking the eggs with the sugar, make sure to reach the “writing” stage: when lifting the beaters, the batter should fall in ribbons and stay visible on the surface for a few seconds. Without this air structure, the cake will not hold the weight of the liquids.
Moisture under control: The Greek yogurt is your best ally because it is low in whey. If you decide to use regular yogurt, let it drain in a fine-mesh strainer for 15 minutes: this will prevent the batter from becoming too watery and heavy.
The secret of the zest: Grate the lemon zest directly over the bowl with the sugar. The essential oils in the lemon will be absorbed by the sugar granules, releasing a much more intense aroma during baking.
Static vs. fan oven: For leavened cakes like the soft pound cake, always prefer the static oven. The gentler heat allows for even growth. If using a fan oven, lower the temperature by 20°C and check the baking 5-10 minutes earlier.
TASTY VARIATIONS
Blueberry version: Blueberries and lemon are a winning combination. Add 100 g of fresh blueberries to the batter, but remember to lightly flour them first: this trick will prevent them from sinking to the bottom of the pan during baking.
Ginger touch: If you love fresh and pungent flavors, grate a centimeter of fresh ginger along with the lemon zest. It will give an energizing note perfect for breakfast.
Vegan version: You can replace the eggs with about 150 g of pureed apple or soy yogurt, and use a plant-based milk. In this case, increase the amount of baking powder by half a teaspoon to help with leavening.
Berry Heart: Pour half of the batter into the pan, add a thin layer of raspberry or berry jam, and cover with the remaining batter. You will get a delicious marbled effect.
STORAGE AND TRICKS
At room temperature: The yogurt and lemon pound cake stays incredibly moist thanks to the presence of vegetable oil. Keep it under a glass dome or in an airtight container for 3-4 days.
The plastic wrap trick: If you want an even softer surface, wrap the pound cake in plastic wrap while it’s still slightly warm (not hot!). The residual steam will stay inside, making the “crust” very soft.
In the freezer: This cake freezes very well. My advice is to slice it and separate the slices with squares of parchment paper: you can defrost only the single portion you need for a snack.
How to regenerate it: If it seems less soft after a few days, heat it for 10 seconds in the microwave or a minute in the toaster: the heat will reactivate the sugars and oils, making it as if it were freshly baked.
FAQ (Frequently Asked Questions)
Why did the pound cake turn out flat?
Most likely, the eggs were not beaten enough, or the liquid ingredients (milk and yogurt) were too cold. Ensure that everything is at room temperature.
Why did it remain raw inside?
If the oven is too powerful, cover the cake with a sheet of aluminum foil after the first 30 minutes. Always perform the toothpick test before removing from the oven: it should come out perfectly clean.
What can I use instead of potato starch?
If you don’t have potato starch, you can use cornstarch (maizena) in the same quantities. It helps make the crumb of the pound cake much finer and more delicate.
