LEMON POUND CAKE is so moist and full of the bright flavor of lemon. When it’s been raining too many days or you need some sunshine in your life Lemon Pound Cake is just what you need!
It’s no secret that it rains a lot in Oregon during the winter. I don’t really mind the rain but you do still need sunshine in your life. You learn coping mechanisms when you live in places with extreme weather of any kind. When we lived in Arizona the heat reached upwards of 120 degrees in the summer. We’d live in the air conditioned house, get in our air conditioned cars and go to our air conditioned work. Then we’d live in our pools or under misters when outside. It got to the point that you became used to it and you’d find yourself sitting outside at a restaurant sipping your margarita! Now that I’m in Portland, find myself going outside regardless of rain, taking vitamin D and always appreciating when the sun peaks through the clouds. I LOVE it! I did find myself craving a lemon pound cake out of no where. I think it has to be a mood thing. The sun really does have a strong affect on our moods.
Lemon pound cake is like a bright, cheery piece of summer on a plate. It’s so easy to make the hardest part was waiting for it to be done cooking and cooling so I could snag a bite. I will be totally honest, I had some pretty cool ideas on how to photograph this cake but I couldn’t wait to eat it any more so I went simple and snacked. I like using the lemon Greek yogurt but if you can’t find it or already have plain on hand that’s fine. I wouldn’t pass up the lemon extract though. Mine is pure lemon extract so it’s not an imitation flavor but the real deal. It helps to increase the lemon flavor and make it pop!
- 1 cup butter softened
- 3 cups granulated sugar
- 6 eggs
- 1 tsp almond extract
- 1 tsp lemon extract
- 3 cups flour plus more for dusting the pan
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp lemon zest
- 1 cup lemon flavored Greek yogurt
- 2 cups confectioners sugar
- juice of 1 lemon
- 1/4 tsp lemon exttract
- preheat oven to 325 degrees F
- cream butter until light and fluffy in a stand mixer
- slowly add in the sugar and continue to beat with mixer for 5 minutes, scrapping down the edges every few minutes
- add in eggs one at a time until completely incorporated
- add in the almond and lemon extracts
- in a medium bowl whisk the flour, salt, baking soda and lemon zest.
- with the mixer on low speed slowly add in the dry ingredients alternating with the Greek yogurt
- grease and lightly dust a bundt pan with flour
- pour the cake batter into the pan and spread into an even layer
- bake for 1 hour and 25 minutes or until a toothpick inserted into the center comes out clean
- allow to cool for 5 minutes
- place a plate upside down on the top of the pan and then flip so that the cake is now on the plate
- allow to cool completely
- in a medium sized mixing bowl
- whisk together the confectioner's sugar, lemon juice and lemon extract
- once cake is completely cooled drizzle the glaze over the top of the cake