Wednesday, November 20, 2013

Barefoot Contessa's Lemon Yogurt pound cake

This week I was craving some kind of lemon-poppy seed deliciousness so I looked up a few recipes and decided on this one. I was so pleasantly surprised, I had to share it with you.
I substituted a few things according to my own likes (and what I had in the cupboard) and the result was a delicious moist lemony pound cake. I barely had enough time to snap a pic before my family attacked the tray full of sliced up heaven.
Hope you enjoy it!

1 1/2 cups all purpose flour
2 teaspoons baking powder
    1/2 teaspoon kosher salt                                                   
    1 cup plain yogurt ( I USED SOUR CREAM)                                                  
    1 1/3 cups sugar, divided
    3 extra large eggs                                                  
    2 teaspoons lemon zest, grated (zest of 2 lemons)
    1/2 teaspoon vanilla extract                                                   
    1/2 cup vegetable oil                     
    1/3 cup fresh lemon juice
    (I ADDED 1 teaspoon of POPPY SEEDS)
Glaze topping:
Powdered sugar
lemon juice
Preheat your oven to 350 degrees.
Grease an 8 1/2 by 2 1/2-inch loaf pan.
Whisk together flour, baking powder and salt in a medium bowl.

In a different bowl mix yogurt or sour cream, 1 cup sugar, the eggs, lemon zest and vanilla.
Whisk the dry ingredients into the wet, adding it in 3 parts to allow the wet to slowly absorb the dry ingredients.
Once mixed, use a spatula to fold the vegetable oil into the batter.
Pour the batter into your greased pan, and bake for about 47-50 minutes. Toothpick test to make sure it is cooked through. 
    Allow the cake to cool completely before glazing.
    Mix the lemon juice and powdered sugar together and spread over cake.
    Recipe adapted from Here.
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