My cute cousin, Shayla, called me the other day asking about a lemon pound cake recipe. But the truth is, I had never made one from scratch. I would normally just use a lemon cake mix and add stuff to it. But since it was in my brain, I started searching for a good, homemade lemon pound cake. I actually used three different recipes and adapted them to make this one.
Lemon Pound Cake
juice and zest from 1 lemon
3 c. flour
1 t. baking powder
2 c. (1 lb.) butter, room temperature
2 c. sugar, plus more for pan
1 t. vanilla
1-2 t. lemon extract
1 (6 oz.) container lemon yogurt
3 c. powdered sugar
juice from 1 lemon
1 t. vanilla
1/4 c. heavy cream
For the cake, begin by zesting the lemon. Then juice it. Set both aside.
In a large bowl, combine flour, baking powder and salt. Set aside.
In a stand mixer (I used my KitchenAid) combine butter and sugar. Mix at a medium speed for 6 minutes.
Add eggs, one at a time, mixing thoroughly after each egg (about 1 minute per egg.)
Add lemon juice and zest, vanilla, and lemon extract. Mix well.
While mixing, alternate adding half the yogurt, then half the flour mixture and repeat. Mix just until combined. Prepare bundt pan by spraying with cooking spray and coating with sugar.
Carefully drop spoonfuls of batter in pan, so as to not disrupt the sugary sides.
Bake at 325 F for 60-75 minutes. Check often after 60 minutes. Cool slightly in the pan (about 20 minutes) before removing cake. Then invert cake onto a plate and cool completely. For icing, combine all ingredients until smooth and pour over cooled cake.
This cake is very buttery and rich. When I made it, I only used 1/2 t. lemon extract and it was only slightly lemony. You can adjust the extract depending on how much lemon flavor you want. Enjoy!