Lemon and Greek Yogurt Pound Cake
I have a group of friends – 3 women plus me – who have been exercising together on Friday mornings for over 20 years. Over that time we’ve raised children, battled cancer and joint replacements, celebrated successes, bemoaned our aging bodies, welcomed grandchildren, dealt with losses and grief, laughed, cried, and more. Yes, we exercise for an hour, but it’s also about being there to support each other and we are all grateful for that.No, we don’t always feel like working out. And yes, we often complain a good deal during the workout. But we always have a cup of coffee and a snack at a the end of our hour, and that seems to get us through. I often make muffins for the snack, but one of the women prefers things less sweet so I knew she would love this pound cake. You can simply slice a piece and lightly toast it to serve with a cup of coffee, or smother it with some fresh strawberries that have been macerated in balsamic and brown sugar. Here’s to good friends!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces butter, unsalted, at room temperature, (2 sticks)
- 1 cup sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup plain nonfat Greek yogurt
- Sift together flour, baking powder, and salt and set aside. Combine butter and sugar in the bowl of a mixer and cream on high speed. With mixer on low, slowly add dry ingredients to bowl, alternating with eggs. Scrape down sides of bowl to mix completely. Add the juice and vanilla, and beat until just incorporated. Pour the batter into prepared pan and bake at 375 degrees until a tester inserted into the center comes out clean and cake is golden brown on top, about 1 hour.
- Remove pound cake from the oven and allow it to rest in the pan for 10 minutes, and then remove and let cool on a wire rack for at least 30 minutes before slicing.
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