This makes 2 Bread Tins plus a little extra which I pour onto a sheet of Waxed Greaseproof paper and bake with the bread tins but I remove the extra after about 15minutes as soon as its turned golden brown.
- For the Sponge
- 1 cup softened unsalted butter
- 2 cups sugar
- 3 large eggs
- 2 cups plain natural low fat yogurt
- 1 tablespoon lemon rind (optional)
- 3 tablespoons lemon juice, fresh (2 UK lemons)
- 1 tablespoon pure vanilla essence
- 3 cups all purpose flour (or self raising flour and no baking soda and no baking powder)
- 1 1/4 heaped tspn baking soda
- 1 1/4 heaped tspn baking powder
- For the Glaze
- 1 cup lemon juice (6 UK lemons, or 2 Maui Meyer lemons)
- 3/4 cup powdered icing sugar
- 2 teaspoons pure vanilla essence
- Pre-heat oven to 350F or 175C
- Grease tins with butter and flour
- Grate the lemons for the zest for the sponge if using, and juice the lemons for the sponge (3 tablespoons) and the glaze (1 cup)
- Blend glaze ingredients together and leave to dissolve, stir occasionally until ready to use.
- Whisk the butter and sugar together in a large mixing bowl, with a mixer until just mixed, leave for sugar to disolve a little while..
- Sift the flour, baking powder and baking soda together in a small bowl and mix ingredients well
- Now continue to whisk the butter and sugar until pale and fluffy and the sugar is no longer gritty.
- Whisk in one egg one at a time until the third egg is mixed in well.
- Add all the yogurt, peel, lemon juice and vanilla into the center
- Whisk for about one minute until well blended and aired
- Do not over whisk, stop whisking if it begins to curdle
- Add the dry ingredients immediately, and then quickly fold in and then whisk in until well mixed.
- Scrape mixture into oiled and floured bread tins, spread so the center is slightly higher in the center.
- Bake at 350F (175C) 50-55 minutes.
- When cake is done, cool for 15 minutes in pan.
- Invert if you want to, pierce cake all over and pour glaze slowly over cake so all it absorbs
- If the cake looks a little sunken in the center, Store upside down so it flattens the top a little
- If making ahead wrap in cling film while still warm and store up to 1 day. It freezes well.
- Delicious served warm with Vanilla Bean Haagen Daas Ice, or fresh whipped cream and strawberries
NOTE : Glaze can be poured on while cake still in baking trays – quicker and less messy
This is my version of Lindas Glazed Lemon Pound Cake, to see her original recipe view it on her website at www.LindasFavorites.com