Lemon and Greek Yogurt Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/04/lemon-greek-yogurt-pound-cake/