Soft and Moist Lemon Pound Cake Recipe

Cake
0 Preheat oven to 350°F. Grease a 6-cup loaf pan with baking spray and set aside.
1 In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2 In a large bowl of an electric mixer, with the paddle attachment, beat the butter and sugar at medium speed, for about 2 minutes.
3 Reduce speed and add eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4 On low speed, add the dry ingredients in batches, alternating with the yogurt. Mix until just combined.
5 Pour the cake batter into the prepared pan, tapping it gently to remove air bubbles.
6 Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown.
7 Let the cake cool in the pan for 10-15 minutes before removing it from the pan, and transferring it to a wire rack to cool completely.
Glaze
10 In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth.
11 Drizzle over the cooled cake. Garnish with lemon zest or slices if desired