05 April 2013

Tangy Lemon Pound Cake

Speaking of spring fever, this pound cake is light, fresh-tasting, and a not-too-sweet end to a meal.  The yogurt gives it a hint of tanginess that almost reminds me of cheesecake, and the strong lemon flavor just screams "spring".

Tangy Lemon Pound Cake

Serves about 8

1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1/8 cup lemon juice
1 tablespoon grated lemon peel
1/2 cup plain Greek style yogurt

Preheat oven to 325°F. Grease and flour a bread pan. 

In a large bowl, cream butter, sugar, eggs, lemon juice, and yogurt. Add flour, baking soda, salt, and lemon peel and stir or beat with a hand mixer until smooth.

Pour batter into prepared bread pan and bake 1 hour or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing.

My desserts might be a little more hard-core than your's, but I think this cake is perfect with a whiskey old-fashioned.