When I received the April issue of Real Simple, I was thrilled to discover a whole section devoted to lemon desserts. If you recall, I have a certain affinity to lemon which I divulged in my Lemon Sunshine post. This recipe for Glazed Lemon Pound Cake looked particularly appealing.
So I made it.
It was delightful and heavenly and all of the things I imagined it would be.
It beckoned a friend for tea. It made a great coffee date. It begged for a glass of cold milk.
It melted in my mouth.
I thought it only right that I share it with you.
- 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups granulated sugar
- 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
- 6 large eggs, at room temperature
- 1 cup plain full-fat Greek yogurt
- 1 cup confectioners’ sugar
1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.
(Recipe By Charlyne Mattox, April 2012 Real Simple Magazine)