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!

 

 Recipe:

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

 

Directions:

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.

    TO MAKE THE GLAZE:

    Mix the lemon juice and powdered sugar together and spread over cake.
    Recipe adapted from Here.