GLAZED LEMON POUND CAKE

Glazed Lemon Pound Cake

Hands-On Time Total Time Yield

15 Mins 3 Hours Serves 12

Ingredients

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

21⁄2 cups all- purpose flour, spooned and leveled, plus more for the pan

1 teaspoon kosher salt

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

3 cups granulated sugar

March 2012

How to Make It

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.

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.