This last week I went to visit my aunt and uncle in Syracuse, N.Y. My Aunt Jane served this delicious pound cake after lunch just as it was. No special garnish or topping needed. This was a recipe she got from Ina Garden's website. It is light, lemony and just the thing to celebrate spring.
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. plain yogurt
1 1/3 c. sugar
3 eggs
2 t. grated lemon zest
1/2 T. vegetable oil
1/3 c. lemon juice
Grease a loaf pan and line with parchment paper. Grease and flour pan with paper in it.
Sift flour, baking powder, and salt into a bowl. In another bowl whisk together yogurt, 1 c. sugar, eggs, lemon zest and juice and vanilla. Whisk dry ingredients into wet ingredients. Pour into pan. Bake at 350 for 50 minutes.
Glaze: Mix remaining sugar and 2 T. lemon juice in a saucepan and bring to boil. Cool and add 1 c. of powdered sugar. Pour over cooled loaf.
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. plain yogurt
1 1/3 c. sugar
3 eggs
2 t. grated lemon zest
1/2 T. vegetable oil
1/3 c. lemon juice
Grease a loaf pan and line with parchment paper. Grease and flour pan with paper in it.
Sift flour, baking powder, and salt into a bowl. In another bowl whisk together yogurt, 1 c. sugar, eggs, lemon zest and juice and vanilla. Whisk dry ingredients into wet ingredients. Pour into pan. Bake at 350 for 50 minutes.
Glaze: Mix remaining sugar and 2 T. lemon juice in a saucepan and bring to boil. Cool and add 1 c. of powdered sugar. Pour over cooled loaf.
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