Glazed Lemon Pound Cake

Ingredients:

1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan

2 ½ cups all-purpose flour, spooned and leveled, plus more for the pan

1 teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

3 cups granulated sugar

2 tablespoons finely grated lemon zest, plus 6 lemon juice

6 large eggs, at room temperature

1 cup plain full-fat Greek yogurt

1 cup confectioners’ sugar

Directions:

STEP 1:

Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

STEP 2:

Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.

STEP 3:

Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

STEP 4:

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

STEP 5:

In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

Enjoy.