Amit's Lemon Pound Cake Recipe

Ingredients:

FOR THE CAKE

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
3/4 cup Greek yogurt
1/4 cup milk 
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
2 sticks (1 cup) butter, softened
2-¼ cups granulated sugar
3 large eggs

(You’ll need two lemons)

FOR THE SYRUP

2 tablespoons water
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice

FOR THE GLAZE

1/2 cup confectioners’ sugar
2 tablespoons fresh lemon juice

INSTRUCTIONS

-Make sure your oven rack is in middle position and then preheat the oven to 350°F.
-Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. 
-Line the long sides of the pans with parchment paper “slings” and spray lightly with the nonstick cooking spray.
-In a medium bowl, blend the flour, baking soda and salt. Set aside.
-In another bowl, blend the Greek yogurt, milk, lemon zest and lemon juice. Set aside.
-Using an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. 
-Scrape the sides of the bowl.
-Beat in one egg at a time, making sure the egg is well blended before adding the next. 
-Scrape the sides of the bowl again.
-Using the lowest speed, beat in one-quarter of the flour mixture, followed by a third of the milk/yogurt mixture.
-Blend in another quarter of the flour followed by another third of the milk/yogurt mixture. 
-Blend in another quarter of the flour and the remaining milk/yogurt mixture. 
-Add the final remaining flour mixture. 
-Make sure mixture is well blended.
-Divide the batter into the prepared pans and smooth top with a knife or spatula.
-Bake for 50 to 60 minutes, until a toothpick comes out clean and the top is golden brown.
-Place the cakes on a cooling rack.
-Leave in pans and cool for 10 minutes. 
-Run a butter knife along the edges of the pan to loosen the cake.
-Using the parchment slings, remove the cakes and place back on the cooling rack. (Leave the parchment paper in place.)
-Let cool for one hour.

AFTER the cakes have cooled:

-Carefully remove parchment paper and place both cakes on serving platters.
-To make the syrup:

Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Using a pastry brush, brush the warm syrup over the sides and tops of the cakes.

-TO make the glaze: 

In a medium bowl, whisk together the confectioners' sugar and lemon juice. (Add additional confectioners' sugar and/or lemon juice as needed to make a thick glaze.)

Drizzle the glaze over the top of the cake.

Let the cakes sit for about one hour to allow the glaze to set before serving.