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Lemon Yogurt Pound Cake
Description
This treat is perfect for enjoying a hot cup of tea or coffee as a little afternoon snack or a delightful dessert to cap off your dinner.
Things to note: if you prefer a stronger lemon flavor, leave your cake to stand for a few hours before cutting and serving.
Special equipment: A fine mesh sieve.
Ingredients
For the Batter:
For the lemon glaze
Instructions
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Preheat your oven to 350°F (180°C), grease and flour a 9 x 5-inch (22cm x 12cm) loaf pan.
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Add the flour, baking powder, and salt to a mixing bowl using a fine sieve.
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In a separate mixing bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla and whisk until the mixture lightens.
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Slowly add the dry and wet ingredients, using a spatula to fold them in until combined. Be careful not to overmix.
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Pour the melted butter and carefully fold it into the batter until completely mixed.
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Pour the batter into a loaf pan and bake it for 55 minutes. Check if it's done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
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Prepare the lemon glaze by adding all the ingredients and whisking until smooth.
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Remove the cake from the oven and let it cool in the pan for 10 minutes before removing and transferring it to a wire rack.
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Poke several holes in the top of the cake with a toothpick and pour over the lemon glaze.
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Leave the cake to cool completely before slicing and serving.
Note
You can find other amazing gluten-free cake recipes here:
Gluten-Free Tiramisu with Hazelnut and Chocolate
Gluten-Free Matcha Pistachio Mug Cake
Gluten-Free Matcha Raspberry Crêpe Cake
Blueberry Lemon Swirl Cashew Cake (Vegan)
gluten-free, baking, cakes, lemon
User Reviews
Tangy lemon and Greek yogurt sound incredible in this recipe. I love a good pound cake!