Lemon Pound Cake using Noosa!

2 sticks unsalted butter - room temperature
3 cups of sugar
6 large eggs - room temperature 
1 teaspoon vanilla extract

1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup Noosa Lemon Yogurt

1 lemon

1 cup confectioners sugar

Pre-heat your oven to 325 degrees

Either grease and flour or spray baking spray into a bundt pan.

Using a mixer, cream sugar and butter in a bowl until smooth
Add eggs, one at a time, combine completely before adding the next one
Add vanilla and lemon extract

In a separate bowl shift together flour, salt and baking soda

Stir lemon yogurt in the container it comes in to mix.  

Add 1/3 of the flour mixture into the same bowl as sugar, butter and eggs.  Then 1/3 of the yogurt.  Do this until all ingredients are combined.

Bake for 1 hour and 15 minutes and then check with cake tester.  Bake for an additional 15 minutes if needed.

Remove cake from pan within 5 minutes after removing from the oven.  Let cool completely

For the icing, place confectioners sugar in a bowl and then add the juice of one lemon.  Mix.  Add more lemon juice if needed.  Pour icing over cake.  Let stand until icing become firm.  Serve and enjoy!

Enjoy, tisa

Disclosure:  I was not financially compensated for this post.  I received a sample for review purposes. The opinions are completely my own based on my experience. 

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