Lemon Yogurt Pound Cake/Macerated Berries

It’s a grey gloomy Monday in NY and this cake is a spot of sunshine on a plate. It’s bright , sweet and yummy and perfect for reblog Monday. Certain to brighten up even a miserable day. I originally posted this in July 2011. Keep this one for summer baking. It’s a winner.

Cooking with Candi

DSCN4135Lemon Yogurt Cake

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:


1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil


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