|Nutritional Guidelines (per serving)|
|Servings: 8 - 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemon pound cake recipe gives us one more reason to love Greek yogurt. It delivers a moist and creamy cake that can be dressed up or down as you see fit.
Pair it with fresh fruit, a dollop of cream, or just a simple dusting of powdered sugar. It’s an easy recipe that is destined to become a family favorite.
- Gather the ingredients.
- Lightly grease a tube pan or bundt cake pan. (I use a 15-cup capacity bundt pan.)
- Preheat the oven to 350 F.
- In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- Using a mixer on medium-high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.
- Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.
- With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.
- Stir in the vanilla extract and the lemon zest.
- Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 F oven for about 45 – 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.