Meyer Lemon Pound Cake
HelLo!how is your day so far?
I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on, however, since my children will be home on the winter break, we will be preparing smoothies and delicious treats, too.
I absolutely love the texture and the taste of Mountain High Yoghurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.
I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.
I love what the mountain high yogurt stated on their website:
WHO WE ARE
EVERY TUB OF MOUNTAIN HIGH IS DISTINCTIVELY DELICIOUS AND FRESH, NO GELATIN, NO ARTIFICIAL FLAVORS OR COLORS ADDED JUST SIMPLE, WHOLESOME YOGHURT MADE WITH REAL CALIFORNIA MILk.
Meyer Lemon Pound Cake
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar, reserve 1/2 cup for syrup
- 3 large eggs, at room temperature
- 1/3 cup grated lemon zest
- 3 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup Mountain High Yoghurt (Plain), at room temperature
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons freshly squeezed lemon juice
- 1/2 tsp Meyer Lemon
- 1 TBSP. Mountain High Yoghurt (Vanilla Flavor)
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
- Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
- The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
- Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
- Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
- For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
- Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.