This pound cake strikes a balance between richness and refreshment. It’s sour, has a tender crumb, and has a subtle tang from yoghurt.

It’s easy to make and is perfect for afternoon tea or dessert topped with fresh blueberries and even more yoghurt!

Notes: Baking time will vary depending on how baked you like your cake to be, so keep an eye on yours.

Ingredients

Steps

1

In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.

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2

In another bowl, use an electric mixer or standing mixer to cream the butter and sugar together at medium-high speed until pale and fluffy (about 6-8 minutes). Scrape down the sides of the bowl as needed.

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3

With the mixer on low, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.

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4

Add one-third of the flour mixture and mix until almost combined, then add half the yoghurt and mix until just combined. Repeat again, ending with the last third of the flour.

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5

Scrape the batter into the greased loaf pan with baking paper and bake for 45-55 minutes at 175°C until the cake is golden brown and a toothpick comes out mostly clean.

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6

Let the cake cool for about 15 minutes in the pan.

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7

While waiting, stir together the lemon juice and icing sugar for the lemon syrup.

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8

Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it's still warm.

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9

When the cake is cooled, combine all the icing ingredients, starting with yoghurt and slowly adding in the icing sugar to get your desired consistency.

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