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Classic Lemon Pound Cake




Source of Recipe


calphalon






List of Ingredients



• 4 eggs
  
• 1 cup unsalted butter
  
• 2 cups sugar
  
• 2 cups flour
  
• 1/4 tsp baking soda
  
• 3/4 cup plain yogurt
  
• 2 tsp fresh lemon zest, minced
  
• 1 tsp lemon extract
  
• GLAZE
  
• 1/4 cup lemon juice
  
• 1 cup confectioners sugar
  
• zest of 1 lemon
  






Instructions



1. Preheat the oven to 325 degrees F. Grease and flour a Calphalon Commercial Bakeware large loaf pan.
   
2. Separate eggs into yolks and whites. Beat the yolks.
   
3. Cream the butter with the sugar and mix in yolks.
   
4. Sift the flour and the baking soda together.
   
5. Alternately add the flour and yogurt to the creamed sugar. Stir in the lemon zest and extract.
   
6. In a separate bowl, beat the egg white until they hold stiff peaks. Fold the egg whites into the batter and mix thoroughly.
   
7. Pour the batter into the prepared loaf pan and bake for 1 1/2 hours or until a cake tester inserted into the center of the loaf comes out clean.
   
8. Mix the ingredients for the glaze and spread over the warm cake.
   
   






Final Comments


Food Tips:
Serve slices of this cake with lightly sugared, seasonal berries.