William Meppem
Makes 1 (9- x 5-inch) loaf

This is delicious with a dollop of freshly whipped cream or soft frozen yogurt. Prep: 15 minutes, Bake: 1 hour, Cook: 7 minutes.

How to Make It

Step 1

Preheat oven to 350°. Lightly grease and flour a 9- x 5-inch loaf pan; set aside.

Step 2

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Step 3

Stir together lemon zest, juice, and yogurt in a separate bowl.

Step 4

Sift together flour, baking powder, and salt in a third bowl; add to butter mixture, alternately with yogurt mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350° for 1 hour to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

Step 5

Cool in pan on wire rack about 10 minutes. While still warm, turn out of pan; remove lemon slices from Lemon Glaze, and place on top of cake. Drizzle with Lemon Glaze. Continue to cool on wire rack.

Ratings & Reviews

coolness3579's Review

August 10, 2014

Schradermom's Review

August 15, 2009
This lemon pound cake is phenomenal! My kids went crazy over it. I didn't actually put the lemon slices on the bread because I thought my kids wouldn't eat them anyway. I've made the lemon bread from Barefoot Contessa and it has a lot more butter. This is lovely and light.