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Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe

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4.1 from 88 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf cake (approximately 8-10 servings)
  • Diet: Vegetarian

Description

This Lemon Yogurt Pound Cake features a moist and tender crumb thanks to Greek yogurt and olive oil, infused with bright lemon zest. It is topped with a smooth powdered sugar glaze and garnished with homemade translucent candied lemon slices, offering a perfect balance of sweet and citrus flavors ideal for dessert or afternoon tea.

Ingredients

Pound Cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 3/4 cup white granulated sugar
  • 1/4 cup light or dark brown sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (from about 2 small lemons)
  • 1/2 cup olive oil

Candied Lemons

  • 1 cup water (for simmering)
  • 1 cup sugar (for syrup)
  • Lemon slices (from approximately 2 lemons, thinly sliced)

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Prepare the Pound Cake Batter: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan, line the bottom with parchment paper, then grease and flour the pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
  3. Mix Wet Ingredients: In another medium-sized bowl, whisk together the Greek yogurt, white granulated sugar, brown sugar, eggs, and grated lemon zest to blend thoroughly.
  4. Combine and Incorporate Olive Oil: Slowly whisk the dry ingredient mixture into the wet ingredients until combined. Using a rubber spatula, fold in the olive oil gently until completely incorporated without overmixing the batter.
  5. Bake the Pound Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean when the cake is fully baked.
  6. Prepare the Lemons for Candying: In a medium saucepan, bring water to a rapid simmer. Add lemon slices and simmer for 1 minute to soften. Remove with tongs and let drain on a cutting board.
  7. Make the Syrup and Candy the Lemons: Discard the used water and add 1 cup fresh water and 1 cup sugar to the saucepan. Bring to a rapid simmer. Add the drained lemon slices in a single layer without overlapping. Simmer for 45 minutes to 1 hour until the syrup reduces significantly and the lemon slices become translucent.
  8. Finish Candied Lemons: Remove lemon slices from syrup and place them on a cooling rack or parchment-lined baking sheet to dry and cool.
  9. Make the Glaze: Sift powdered sugar into a medium bowl. Whisk in 2 tablespoons of milk until the glaze is smooth and pourable.
  10. Assemble and Serve: Once the pound cake has cooled, pour the glaze evenly over the top. Garnish with the candied lemon slices for an attractive and flavorful finishing touch.

Notes

  • You can use either an 8×4-inch or 9×5-inch loaf pan; the cake will be slightly thinner with the larger pan but still delicious.
  • Be patient while candying the lemons; the translucency indicates they are perfectly candied.
  • If you prefer, substitute milk in the glaze with lemon juice for a tangier finish.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting.
  • Use fresh lemons for the best flavor and appearance of candied slices.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-yogurt-pound-cake-with-candied-lemons-and-lemon-glaze-recipe/