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Meyer Lemon-Greek Yogurt Pound Cake
20 Prep Time
minutes
35 Cook Time
minutes
55 Total Time
minutes
7 Serving
size
Thank you to The Little Kitchen for working with Florida Dairy Farmers to create this recipe!
Print Recipe
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon grated Meyer lemon zest
- 2 tablespoons freshly squeezed Meyer lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1 1/2 cups plain Greek yogurt (about 2 6-ounce containers)
- 1/3 cup granulated sugar
- 1/4 cup freshly squeezed Meyer lemon juice
White Chocolate-Greek Yogurt Topping:
- 1/4 cup white chocolate chips, melted and cooled
- 3/4 cup plain Greek yogurt (6-ounce container)
Preparation
- Heat oven to 350°F.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well.
- Add Meyer lemon zest and juice and mix well.
- Add vanilla extract and oil and mix thoroughly.
- Add 1/3 of the flour mixture to the lemon batter along with half of the yogurt and mix to combine using a rubber spatula.
- Repeat & combine (be careful not to overmix).
- Add the remaining flour mixture and mix, just to combine. As you're mixing, use spatula to scrape the bottom of the bowl.
- Pour into a greased (with nonstick baking spray) 9-inch loaf pan and baked for about 32 to 35 minutes or when a toothpick is inserted into the center of the cake comes out clean.
- While baking, add 1/3 cup sugar and 1/3 cup Meyer lemon juice to a small saucepan and mix.
- Cook on medium low until the sugar is dissolved. Set aside and allow to cool.
- Remove cake from the oven and place loaf pan on a cooling rack for 10 to 15 minutes.
- Using the cooling rack, flip the cake out of the pan and onto the cooling rack.
- Using a skewer stick or toothpick, poke holes into the cake. Pour cooked lemon syrup over the cake.
- Remove Greek yogurt from the refrigerator and place on the counter. Melt white chocolate chips in the microwave in 20 to 30 second increments on 50% power (60 to 90 seconds total) and set aside. Mix a little with a spoon.
- Add Greek yogurt to the white chocolate and mix with a spoon.
- Then, using an electric hand mixer, whip thoroughly. (There may be some streaks or lumps of white chocolate but most of it should be gone.)
- Refrigerate until ready to serve.
- Dollop Greek yogurt topping over sliced cake and serve.
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