Organic Low-Butter Pound Cake
Organic Low-Butter Pound Cake
Ingredients
For the Cake
- 1 1/2 cups organic all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup organic unsalted butter, softened
- 1 cup organic granulated sugar
- 2 organic large eggs
- 1 teaspoon organic vanilla extract
- 1/2 cup organic plain Greek yogurt
- 1/4 cup organic milk
- 1 teaspoon organic lemon zest, from 1 lemon
For the Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons organic lemon juice
- 1 tablespoon organic milk, or more, as needed
Instructions
- 1
Preheat your oven to 325°F. Grease and flour a 9x5 inch loaf pan, or spray with baking spray. Set aside.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the organic all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened organic unsalted butter and organic granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Add the organic large eggs one at a time, beating well after each addition. Stir in the organic vanilla extract and organic lemon zest.
⏱️ 3 min
- 5
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Start by adding about one-third of the flour mixture, mix until just combined. Then add half of the organic plain Greek yogurt and organic milk mixture, mix until just combined. Repeat, then finish with the last third of the flour mixture. Mix until just combined, being careful not to overmix.
⏱️ 4 min
- 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 325
- 7
Once baked, remove the pound cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min
- 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar, organic lemon juice, and organic milk until smooth. Add more milk a teaspoon at a time if the glaze is too thick, or more confectioners' sugar if it's too thin, until you reach your desired consistency.
⏱️ 5 min
- 9
Once the pound cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Organic Low-Butter Pound Cake
Ingredients
For the Cake
- 1 1/2 cups organic all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup organic unsalted butter, softened
- 1 cup organic granulated sugar
- 2 organic large eggs
- 1 teaspoon organic vanilla extract
- 1/2 cup organic plain Greek yogurt
- 1/4 cup organic milk
- 1 teaspoon organic lemon zest, from 1 lemon
For the Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons organic lemon juice
- 1 tablespoon organic milk, or more, as needed
Instructions
- 1
Preheat your oven to 325°F. Grease and flour a 9x5 inch loaf pan, or spray with baking spray. Set aside.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the organic all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened organic unsalted butter and organic granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Add the organic large eggs one at a time, beating well after each addition. Stir in the organic vanilla extract and organic lemon zest.
⏱️ 3 min - 5
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Start by adding about one-third of the flour mixture, mix until just combined. Then add half of the organic plain Greek yogurt and organic milk mixture, mix until just combined. Repeat, then finish with the last third of the flour mixture. Mix until just combined, being careful not to overmix.
⏱️ 4 min - 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 325 - 7
Once baked, remove the pound cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min - 8
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar, organic lemon juice, and organic milk until smooth. Add more milk a teaspoon at a time if the glaze is too thick, or more confectioners' sugar if it's too thin, until you reach your desired consistency.
⏱️ 5 min - 9
Once the pound cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 2 min