Lemon Pound Cake
- zest and juice of 2 large lemons
- 4 tablespoons natural Greek yogurt
- 2 teaspoons vanilla essence
- a few drops of yellow food colouring (optional)
- 225g softened butter, plus a little
- extra for greasing
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- 1 teaspoon baking powder
For the lemon icing:
- zest and juice of 1⁄2 large lemon
- 8 heaped tablespoons icing sugar
- lemon zest, to decorate
Prepare the terrine by greasing with a little softened butter and lining the base with a strip of baking parchment. Preheat the oven to 180°C/350°F/gas mark 4.
In a small bowl, mix together the lemon zest, lemon juice, yogurt, vanilla essence and food colouring (if using). Set aside.
In a larger bowl, cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time.
Fold in the sifted flour and baking powder, followed by the lemon and yogurt mixture.
Pour the mixture into the prepared terrine and smooth over the top with a spatula.
Bake in the centre of the oven for 35–40 minutes until the top is golden and firm to the out clean. After baking, leave the cake to cool in the terrine for at least 15 minutes before turning it out onto a wire rack.
To make the lemon icing, beat together the lemon juice, lemon zest and icing sugar until
Pour the icing over the slightly warm cake and allow to set. Decorate with lemon zest.
Cool thoroughly before storing the cake in the cleaned dish or an airtight container.