Greek Yoghurt Lemon Pound Cake

Binda Valley > Recipes > Greek Yoghurt Lemon Pound Cake

Lemon Pound Cake made with Greek yoghurtwith Yoghurt drizzle

Lemon pound cakes are one of our favourite tea cakes and also perfect for your little get-togethers! An addition of our Binda Valley Natural Greek Yoghurt makes it fluffier and adds a tang to the flavour. Add a little lemon yoghurt drizzle and you get a flavourful and delicious cake that you and your guests will definitely enjoy.

Ingredients:
1/2 cup Binda Valley Greek Style Yoghurt
1½ cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cups butter, in room temperature
1½ cups granulated sugar
3 eggs, room temperature
1/2 tsp vanilla extract
Juice of 1 lemon
Lemon zest of 1 lemon

1. Preheat oven to 180ºC and grease your loaf/cake pan or line with parchment paper.
2. Mix butter, yoghurt and lemon zest.
3. Slowly add sugar until the mixture is light and fluffy, and thoroughly combined.
4. Add the eggs in one at a time; make sure each egg is fully mixed into the mixture before adding the next.
5. Add lemon juice and vanilla extract.
6. Sift flour, baking soda and salt together and slowly add it to your batter. Remember not to overmix it. You may use a wide spatula and gently fold in the rest of the flour.
7. Bake at 180ºC for 45 minutes

Let it cool completely and enjoy!

Tip: Add a little zest to your pound cake with some sweet lemon yoghurt drizzle! Combine 1 cup of pure icing sugar (sifted) with 2-3 tablespoons of Binda Valley Greek Yoghurt in a medium bowl. Add some lemon juice into the mixture. Drizzle it onto your pound cake and sprinkle in a little lemon zest for the extra oomph!