Lemon Yogurt Pound Cake Recipe Tangy Citrus Glaze

Lemon Yogurt Pound Cake Easy and moist with lots of …

WebApr 3, 2021 · Preheat oven to 350°F (175°C). To the bowl of a stand mixer, add the butter, sugar and lemon zest. Beat at high speed with the …

Rating: 5/5(2)
1. Spray or butter a standard loaf pan. Line with parchment paper, if desired. Preheat oven to 350°F (175°C).
2. To the bowl of a stand mixer, add the butter, sugar and lemon zest. Beat at high speed with the paddle attachment until butter is pale and fluffy (about 5 minutes). Add eggs, one at a time, beating until incorporated.
3. In a small bowl, whisk together yogurt, lemon juice and vanilla. In another small bowl, whisk together flour, baking powder, baking soda and salt.
4. Mixing by hand with a spatula or wooden spoon, add ⅓ of the flour mixture to the butter mixture. Stir until just mixed in. Now add ½ of the yogurt mixture, stirring in gently. Repeat until all the flour and yogurt has been added.

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Lemon Yogurt Pound Cake Sugar Dish Me

WebAug 28, 2015 · Beat the lemon sugar and butter together until fluffy. Then add the lemon juice and beat on medium until combined. Add the eggs …

1. Preheat the oven to 325F. Butter and flour a 12-cup bundt pan and chill it while you prepare the batter.
2. Whisk together the sugar and lemon zest. For extra lemon flavor you can rub the zest into the sugar with your fingers for a minute. Beat the lemon sugar and butter together until fluffy. Then add the lemon juice and beat on medium until combined.
3. Add the eggs one at a time.
4. In another bowl whisk together the flour, salt, baking powder and baking soda. Add the flour mixture in thirds, alternating with the yogurt, starting and ending with the flour. Mix between each addition JUST until the ingredients are barely combined. Be careful not to over mix (this gives you ultra tender pound cake).

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Lemon Yogurt Pound Cake A Beautiful Plate

WebMay 6, 2015 · Instructions. Prepare Cake: Preheat the oven to 325°F (162°C) with a rack in the center position. Generously butter and flour a …

1. Preheat oven to 325°F (162°C). Generously butter and flour a 12-cup bundt pan; chill in the refrigerator while you prepare the batter.
2. In a stand mixer bowlf, fitted with a paddle attachment, combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until very fragrant. Add the softened butter, and beat mixture together at medium speed 4 to 5 minutes or until fluffy. Add ¼ cup lemon juice; beat until blended. Add the eggs, one at a time, beating just until the yellow disappears.
3. Whisk together the flour, salt, baking soda, and baking powder in a medium bowl. Add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4. Pour batter into prepared pan. Bake for 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 1 hour. Transfer cake to a plate, and cool completely, about 1 hour.

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