Hi friends! As many of you know I’ve gone back to work part time! More about that another time. For now I want to share a recipe with you I’ve been making regularly the last couple months. I always seem to have left over Greek yogurt and sour cream in my fridge. This recipe makes good use of those left overs!
This time around I used lemon yogurt and a few additional ingredients but feel free to do the basic sour cream pound cake by trading the yogurt for sour cream and vanilla for the lemon extract. Also omit the lemon juice, zest and poppy-seeds. You will still wind up with a dense, moist loaf that is great as a base for strawberry shortcake!
The lemon pound cake has a great lemon kick and I like to drizzle it with a little glaze made of lemon juice and powdered sugar.
1/2 cup butter
1/2 cup lemon yogurt
1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon lemon extract
Zest from one lemon
Juice from 1/2 lemon (about 2 tablespoons)
2 tablespoons poppy seeds (optional)
Allow butter, eggs, and yogurt to come to room temperature for best results.
Preheat oven to 325 degrees and grease and lightly flour a loaf pan.
In a stand mixer beat sugar and butter on a low/medium speed for ten minutes. Don’t skip this step!
Transfer mixture to loaf pan and bake for 60 minutes or until tooth pick inserted in center comes out clean.
Remove from pan and allow to cool on rack.