Give me cake for breakfast or give me death! –Patrick Henry, probably.
You can take your chia-infused green juices and smug superiority at the fact that you go to morning SoulCycle while meanwhile, I haven’t routinely exercised since 11th grade gym class, elsewhere. Forget what Jennifer Aniston would have you believe: the secret to starting your day off right is cake, not expensive water that may or may not feature an electrolyte.
I have many principles I refuse to waver on. One is that crocs will ultimately be the downfall of civilized society. Another is that there is no meal not exponentially improved by the addition of a cake.
So here we have it: lemon pound cake, a breakfast-approved (at least at by Starbucks) dessert perfect to balance out your morning coffee and that one time you went on the elliptical for 20 mins last Wednesday. Go ham!
If light and airy cakes are your thing, I can’t help you. I’m much more into the decadent variety starring enough dairy and sugar to make Dr. Oz shed a tear, and this lemon pound cake is just that.
Unlike pound cakes lacking in flavour, there is no shortage of lemony goodness in this bad boy. It’s not overpoweringly citrusy nor is it sickeningly sweet. If you have powdered sugar at the ready to make a glaze, go for it; I didn’t, but next time I definitely will to add extra flavour that seeps into the cake.
Plus everyone knows a good glaze-drizzle-action-shot is Instagram gold. Priorities, ladies!
LEMON POUND CAKE
You Will Need
- 2 cups flour
- 1/2 cup butter, softened
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cups Greek yoghurt
- 3 tbsp. lemon juice
- 1 tbsp. lemon zest
- 2 eggs
- 1/2 tsp. vanilla
- 1 1/2 cups sugar
- Preheat your oven to 350F. Grease and flour a loaf tin.
- Cream the butter and sugar together.
- Sift the remaining dry ingredients together and set aside. Whisk together the yoghurt, lemon juice, and vanilla.
- Beat the eggs into the butter mixture one at a time.
- Add the flour and yoghurt mixtures into the butter mixture, alternating each time. Whisk in the lemon zest.
- Pour the batter into the loaf tin and bake for around 45 minutes or until a toothpick inserted into the centre comes out clean. Cool completely before slicing.