Lemon Pound Cake with Candied Lemon Slices |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is delicious with a dollop of freshly whipped cream or soft frozen yogurt. Prep: 15 minutes, Bake: 1 hour, Cook: 7 minutes. Ingredients:
3/4 cup butter, softened |
1 1/2 cups sugar |
3 large eggs |
1 tablespoon lemon zest |
1 tablespoon lemon juice |
3/4 cup vanilla yogurt |
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
lemon glaze |
Directions:
1. Preheat oven to 350°. Lightly grease and flour a 9- x 5-inch loaf pan; set aside.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Stir together lemon zest, juice, and yogurt in a separate bowl.
4. Sift together flour, baking powder, and salt in a third bowl; add to butter mixture, alternately with yogurt mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350° for 1 hour to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack about 10 minutes. While still warm, turn out of pan; remove lemon slices from Lemon Glaze, and place on top of cake. Drizzle with Lemon Glaze. Continue to cool on wire rack.
|
|