mindy
Felice Shapiro says (of this recipe from Real Simple magazine),
My husband bakes the best cakes ever. Isn’t this gorgeous. It was a real crowd pleeeezer and looks like just like the picture on the web site but this is HIS creation. The crowds went WILD. Try baking this and send us a picture of your creation.
- 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups granulated sugar
- 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
- 6 large eggs, at room temperature
- 1 cup plain full-fat Greek yogurt
- 1 cup confectioners’ sugar
Directions
- Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.
Lemon Pound Cake was last modified: February 7th, 2013 by