Lemon pound cake

Step 1/4

• butter (for greasing)
• flour (for dusting)
• 28⅓ g butter
• 41⅔ g caster sugar
• ⅛ tsp vanilla extract
• ⅛ tsp salt

• bowl (large)
• loaf pan
• hand mixer with beaters

Preheat oven to 175°C/350°F. Grease and flour a loaf pan. Add butter, sugar, vanilla extract, and salt to a bowl and beat with a hand mixer until fluffy.

Step 2/4

• ½ eggs
• ½ tsp lemon zest
• ½ tbsp lemon juice
• 26⅔ g full-fat Greek yogurt
• 46⅔ g flour
• ½ tsp baking powder

• bowl
• rubber spatula

Beat in eggs one at a time. Add lemon zest, lemon juice, and Greek yogurt and mix to combine. Mix flour and baking powder in a separate bowl, then add to butter-egg mixture and stir to a smooth batter.

Step 3/4

• wire rack

Transfer batter into the prepared loaf pan, smooth out the top, and bake at 175°C/350°F for approx. 55 min. Remove from the oven and let cool down in the pan for approx. 15 min. before removing it from the loaf pan. Let cool completely on a wire rack.

Step 4/4

• 58⅓ g confectioner’s sugar
• ⅞ tbsp lemon juice

• bowl (small)
• whisk

Add confectioner’s sugar and remaining lemon juice to a bowl and mix into a thick frosting. Spread the frosting on the cooled lemon cake. Enjoy!

Enjoy your meal!