The Pioneer Woman Tasty Kitchen
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Meyer Lemon Yogurt Cake

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Level: Easy

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Description

A delicious Meyer lemon pound cake that is lightened up thanks to whole wheat flour and yogurt. A perfect spring or summer dessert or brunch cake.

Ingredients

  • 1 cup Whole Wheat Pastry Flour
  • ½ cups All-purpose Flour
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ cups Butter, Softened
  • 1 cup Nonfat Vanilla Greek Yogurt
  • ¾ cups Brown Sugar
  • 1 teaspoon Vanilla
  • 3  Eggs
  • 1 Tablespoon Lemon Juice
  • FOR THE GLAZE:
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 cup Powdered Sugar

Preparation

Preheat oven to 325ºF. Spray a 9x5x3-inch loaf pan with cooking spray and set aside.

Combine whole wheat flour, flour, baking powder, and baking soda; set aside.

In a mixing bowl beat butter with an electric mixer on high speed for 30 seconds. Add in yogurt and cream until well blended. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, and then add lemon juice.

Add flour mixture, beating on low to medium speed until combined. Mix just until incorporated.

Pour batter into prepared pan. Bake for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool completely before glazing.

For the glaze:
In a bowl simple combine lemon juice, lemon zest, and powdered sugar. Stir until well combined and mixture reaches drizzling consistency. Taste and adjust as needed. Drizzle over cooled cake and enjoy!

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