Lemon Yogurt Pound Cake

The lemon pound cake is one of my 'best sellers'. Actually, I was introduced to the glorious bakery world with this recipe and since then (around 4 years ago or so) I've been doing it a lot of times.

It's a very versatile recipe since you can add plenty of different ingredients such as chopped fruits, nuts, chocolate chunks...and the list goes on!

If you're a newcomer I recommend to start with a simple but tasty recipe like this one. Once you familiarize with the bakery basics and you have the timing and temperature under control, you will enjoy baking this cake and trying new variations to fit your taste or your mood.

Note: the ingredients are measured in the yogurt cup.

Click aquí para la receta en español!

Lemon Yogurt Pound Cake
(8 persons approx.)

Ingredients
3 eggs.
1 lemon yogurt.
2 cups sugar.
1/2 cup olive oil.
3 cups flour.
16g baking powder.
a splash of anise liquor.
lemon rind.

Directions

Preheat oven to 180ºC (356ºF).

Place eggs and sugar in a large bowl, beat well. Add in the yogurt and the lemon rind and keep beating. Gradually pour in the oil and don't stop beating. Repeat the process to add the anis liquor.

Mix baking powder and flour in a separate bowl and sift it into the lemon mixture.

Grease a pan with butter and dust with flour. Pour in the mixture and bake for around 40 minutes.