Lemon Pound Cake With Candied Lemon Slices – a delicious recipe with butter, sugar, eggs, lemon zest, lemon juice, vanilla yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. 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 350u00b0 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.
1082
kcal
Calories
43
g
Fat
135
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 1/2 cups sugar, 3 large eggs, 1 tablespoon lemon zest, and more.
Yes, Lemon Pound Cake With Candied Lemon Slices falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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