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.

Ingredients

  • 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
  1. Pre-heat oven to 350F or 175C
  2. Grease tins with butter and flour
  3. 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)
  4. Blend glaze ingredients together and leave to dissolve, stir occasionally until ready to use.
  5. 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..
  6. Sift the flour, baking powder and baking soda together in a small bowl and mix ingredients well
  7. Now continue to whisk the butter and sugar until pale and fluffy and the sugar is no longer gritty.
  8. Whisk in one egg one at a time until the third egg is mixed in well.
  9. Add all the yogurt, peel, lemon juice and vanilla into the center
  10. Whisk for about one minute until well blended and aired
  11. Do not over whisk, stop whisking if it begins to curdle
  12. Add the dry ingredients immediately, and then quickly fold in and then whisk in until well mixed.
  13. Scrape mixture into oiled and floured bread tins, spread so the center is slightly higher in the center.
  14. Bake at 350F (175C) 50-55 minutes.
  15. When cake is done, cool for 15 minutes in pan.
  16. Invert if you want to,  pierce cake all over and pour glaze slowly over cake so all it absorbs
  17. If the cake looks a little sunken in the center, Store upside down so it flattens the top a little
  18. If making ahead wrap in cling film while still warm and store up to 1 day. It freezes well.
  19. 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

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Filed under: Cakes • Made Recipes - Anita Make Again • Recipes with Photos