I wanted to share a delicious pound cake recipe I tested out right after my last final last week! This is MY ideal celebration! Baking some delicious treats and enjoying some boba milk tea while watching the latest episode of Grey’s Anatomy! (I later regretted drinking that milk tea at 12am because I couldn’t fall asleep until almost 6am =.= Lesson learned.). This pound cake turned out pretty well, and my friends said it was pretty tasty and super moist as well! I just didn’t bother making the candied lemons like the original recipe called for.
Lemon Yogurt Pound Cake
recipe from acozykitchen.com
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
1. Preheat the oven to 350 degrees F. Grease an 8 x 5-inch or 9 x 5-inch loaf pan. (Note I used the latter and it’s just a bit thinner of a pound cake. Both will work just fine.) Line the bottom with parchment paper. Grease and flour the pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean. (mine took about an hour)
3. To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth.
Makes one 8 x 5-inch or 9 x 5-inch cake