{Lemon Pound Cake}
Preparation time: 15 min
Cooking time: 45 min
Yield: 18
Ingredients
Lemon pound cake:
- 250 g butter (2 sticks)
- 250 g sugar (1 and 1/8 cups)
- 4 eggs
- juice of 1 lemon
- 1 tsp baking powder
- 1 pinch of salt
- 250 g flour (2 and 1/4 cups)
Yogurt frosting:
- 125 g greek yogurt (1/2 cup)
- 200 g cream cheese (7 oz)
- 50 g confectioners’ sugar (1/2 cup)
Directions
- Preheat oven to 350º F and prepare a bundt cake pan
- In a large bowl, place sugar and butter (room temperature) and beat until light and fluffy
- Add eggs, one at a time, until well integrated. Add lemon juice, and mix well
- Add flour, baking powder and salt, and mix until combined
- Pour cake batter on bundt pan, and bake for about 45 minutes
- Let the cake cool inside the pan for 15 minutes, and then invert on a wire rack and leave until completely cooled
- Prepare the yogurt frosting by mixing all ingredients. Pour over lemon cake, and decorate with some summer fruits: I used nectarines, raspberries, red currants and blueberries
- Keep in the fridge until consumption
NOTES:
- You might serve the cake with vanilla icecream instead of yogurt frosting
- Try this cake also with grilled peaches, let’s enjoy seasonal fruits!
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this cake is great and very appetizing
Cake looks delicious – but that yoghurt cream cheese frosting! Wow. Can’t wait to try – thanks.
Made this yesterday and it was really dry! Did not overbake and followed recipe. Experienced baker. Could not cut and was very disappointed.
I fell in love with your beautiful cake. I made it yesterday, I used less butter, sugar and flour.
I love the recipe but I think next time i’ll put more baking powder so as my cake will rise a bit more.
The frosting is really delicious. Thank you
Here is the link if you want to see it:
http://lamirose.blogspot.fr/2013/01/cake-au-citron-et-glacage-au-yaourt-grec.html
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pleasurable plus the blog post was a great read. Thanks for your time,Bridget
In the oven now. Precisely followed the recipe but unfortunately not rising to my liking.
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