GLAZED LEMON POUND CAKE
- For the Pound Cake
- 1 cup softened unsalted butter
- 2 cups sugar
- 3 large eggs
- 2 cups lemon flavored non fat yogurt
- 1 tablespoon lemon rind
- 3 tablespoons lemon juice, fresh
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- For the Glaze
- 1 tablespoon grated lemon rind
- 3/4 cup lemon juice
- 3/4 cup powdered sugar
- Options for Topping
- Ice cream
- Whipped cream
- Lemon Cream Cheese topping
Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.
Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.
Blend glaze ingredients together.
When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.
NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream
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