Name: Lemon pound cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 210 g flour cake; 10 ml Baking powder; 1/2 tsp salt; 250 ml yoghurt Greek; 250 g sugar; 3 eggs large; zest of 1 large lemons 2 medium; 125 ml vegetable oil; 125 ml sugar; lemon large, juice only; 50 ml lemon juice; 1 cup icing sugar sifted

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Ingredients (12)

210 g	flour — cake
10 ml	Baking powder
1/2 tsp	salt
250 ml	yoghurt — Greek
250 g	sugar
3	eggs — large
zest of 1	large lemons — 2 medium
125 ml	vegetable oil

For the glaze:

125 ml	sugar
	lemon — large, juice only

For the icing :

50 ml	lemon juice
1 cup	icing sugar — sifted

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Method:

Preheat your oven to 180°C and line a large loaf tin with baking or silicon paper.

Sift together the dry ingredients, flour, salt and baking powder. In another bowl, whisk together the yogurt, eggs and lemon zest and then slowly mix the dry and wet ingredients. Lastly fold in the oil until it is fully incorporated into the batter.

Pour batter into the prepared loaf tin and bake for about 45-50 minutes or until a skewer comes out clean when inserted into the loaf.

Meanwhile heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved. When the loaf comes from the oven, leave in the pan for a couple of minutes, because it will break if removed from the pan too quickly.

After about 10 minutes, remove the loaf from the pan, place on a wire rack pour the lemon syrup over the loaf and allow to soak in a little at a time.

When the loaf has completely cooled down, almost just before serving, mix the sifted icing sugar and lemon juice until it becomes a smooth paste and drizzle over the pound cake.

Reprinted
with permission of My Easy Cooking. To see more recipes, click here.