Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping Recipe
Servings: 6one 9-inch cake
Prep Time: 20 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 55 minutesminutes
Ingredients
1 3/4cupsunbleached all-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2Tablespoonsunsalted butter, room temperature
1cupgranulated sugar
4large eggs
1Tablespoongrated Meyer lemon zest
2Tablespoonsfreshly squeezed Meyer lemon juice
1teaspoonpure vanilla extract
2Tablespoonsvegetable oil
1 1/2cupsplain Greek yogurt, about 2 6-ounce containers
1/3cupgranulated sugar
1/4cupfreshly squeezed Meyer lemon juice
White Chocolate-Greek Yogurt Topping
1/4cupwhite chocolate chips, melted and cooled
3/4cupplain Greek yogurt, 6-ounce container
Instructions
Heat oven to 350 degrees F.
In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well. Add Meyer lemon zest and juice and mix well. Add vanilla extract and oil and mix thoroughly.
Add 1/3 of the flour mixture to the lemon batter along with half of the yogurt and mix, to combine using a rubber spatula. Repeat & combine (be careful not to overmix). Add the remaining flour mixture and mix, just to combine. As you're mixing, use spatula to scrape the bottom of the bowl.
Pour into a greased (with nonstick baking spray) 9-inch loaf pan and baked for about 32 to 35 minutes or when a toothpick is inserted into the center of the cake comes out clean.
While baking, add 1/3 cup sugar and 1/3 cup Meyer lemon juice to a small saucepan and mix. Cook on medium low until the sugar is dissolved. Set aside and allow to cool.
Remove cake from the oven and place loaf pan on a cooling rack for 10 to 15 minutes. Using the cooling rack, flip the cake out of the pan and onto the cooling rack. Using a skewer stick or toothpick. Poke holes into the cake. Pour cooked lemon syrup over the cake.
Remove Greek yogurt from the refrigerator and place on the counter. Melt white chocolate chips in the microwave in 20 to 30 second increments on 50% power (60 to 90 seconds total) and set aside, mix a little with a spoon. Add Greek yogurt to the white chocolate and mix with a spoon. Then, using an electric hand mixer, whip thoroughly. (There may be some streaks or lumps of white chocolate but most of it should be gone.) Refrigerate until ready to serve.
Dollop Greek yogurt topping over sliced cake and serve.