I made this truly awesome lemon pound cake for a truly awesome human. It’s my friend Lindsey’s birthday, and I absolutely had to celebrate it. We’ve been through some major ridiculousness together. She was the maid of honor at my wedding, even though she broke her leg four weeks before. I wouldn’t have survived without her. Even though we don’t get to spend as much time together as we once did, I don’t love her an ounce less.
You know you’ve found a good friend when she volunteers to taste all your experimental recipes. Luckily, this triple lemon yogurt cake is a sure thing. I’ve been making it for a few years, and it comes from an Ina Garten recipe, so you know it’s solid.
I say triple lemon because it has bright lemony wonderfulness going on in three different places. First of all, the cake batter is loaded with lemon zest, as well as some plain yogurt to make it extra moist and tangy. After the cake comes out of the oven, it gets steeped in lemon syrup while it cools. And finally, the whole thing gets a gorgeous dripping lemon glaze to up the pucker factor. It’s a beautiful thing.
Being a nerdy introvert, I don’t have very many friends that I really trust and connect with. It’s a rare and wonderful thing to find someone who allows you to completely be yourself. I would make a hundred thousand cakes for this girl. Happy birthday, Lindsey! You’re the best!!!
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- zest of two lemons
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/3 cup lemon juice
- 1 cup powdered sugar
- Juice of 1 lemon
- Preheat oven to 350 and spray your 9 inch loaf pan with butter and flour cooking spray. You may also want to line the bottom with parchment paper for insurance.
- In a small mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients to the wet ingredients and quickly but gently whisk everything together.
- Add vegetable oil to the batter and fold in with a rubber spatula. It will take a minute, but don't worry, it will eventually come together.
- Pour your batter into your prepared pan and bake for 50 minutes or until a toothpick comes out clean.
- Allow to cool in pan for about ten minutes, then remove to a wire rack over a baking sheet for a yummy cake bath.
- While your cake is baking, combine sugar and lemon juice in a small sauce pan. Heat until sugar is dissolved and mixture is clear. Remove from heat.
- Once you have your cake out of the pan, slowly pour the syrup over the top of the still warm cake. Allow the syrup to sink in while the cake cools.
- In a small bowl, stir together powdered sugar and lemon juice. Once your cake has cooled completely, spoon the glaze over the top of the cake, and just let gravity do its thing. Slice off a piece for your best friend. The love will be abundantly clear.