Lemon Drizzle Pound Cake #BundtBakers

The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.

This month my Bundt Bakers group is sharing recipes for southern cakes (from the south of the United States, that is) at the instigation of our host, Sue from Palatable Pastime. Being a southerner myself, I’ve made many Bundts already based on flavors of the south, including a Sticky Pecan Pie Bundt, Sock It to Me Cake, Banana Pecan Bundt with Bananas Foster Frosting, and Sweet Potato Pecan Spice Cake just to name a few.

But sometimes a classic is called for, like this Lemon Drizzle Pound Cake. Pound cake is the first dessert I ever remember eating as a child. Home-baked by my mother, it was accompanied by a warm lemon sauce. I loved that cake and that sauce! Whenever I get nostalgic for the south, for home, that's the cake I bake. With all the lemon in this particular recipe, plus the lemon drizzle, you don't need the lemon sauce at all. It's perfect all on its own.

Lemon Drizzle Pound Cake

Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is.

Ingredients
For the cake batter:
2 1/2 cups or 312g all-purpose flour, plus more for dusting the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup or 245g plain yogurt
1/4 cup or 60ml fresh lemon juice
Zest from 1 large lemon
2 1/2 cups or 500g granulated sugar
1 cup or 227g unsalted butter, softened, plus more for buttering the pan
6 large eggs

For the lemon drizzle:
3/4 cup or 95g powdered sugar
2 tablespoons fresh lemon juice

Optional to decorate: extra lemon zest

Tip: If you finely great the extra lemon zest onto a paper towel and set it aside while you bake the cake, make the glaze, etc. it will dry out just enough to sprinkle quite successfully when the cake is cooled and glazed.

Method
Preheat your oven to 325°F or 163°C. Lightly butter and flour a 12-cup Bundt pan. I like my Nordic Ware anniversary Bundt pan* for this traditional cake.

Whisk together your yogurt, lemon juice and zest in a measuring jug and set aside.

In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.

Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula, then repeat the process with the other half of each mixture, beating again on low until just mixed.

Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 55-60 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. Cool completely before drizzling with glaze.

To make the lemon drizzle, mix the powdered sugar and lemon juice until all the sugar has dissolved. Spoon on to the cooled cake. Sprinkle with the extra lemon zest, if using, to decorate.

Enjoy!

Many thanks to our host, Sue of Palatable Pastime for this great theme and her behind the scenes work. Check out all the other wonderful southern cakes we have for you today!

• Bourbon Praline Bundt Cake from The Sweet Sensations
• Bundt Cake Hummingbird from Merce`s Cake
• Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
• Coconut Bundt Cake from Palatable Pastime
• Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
• Hot Milk Cake from Cookaholic Wife
• Kentucky Butter Bundt Cake from All That's Left are The Crumbs
• Key Lime Bundt Cake from I Love Bundt Cakes
• Lemon Drizzle Pound Cake from Food Lust People Love
• Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
• Peanut Butter Bundt Cake from Tartacadabra
• Sweet Potato Bourbon Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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