LEMON GLAZED CITRUS YOGURT POUND CAKE

Lemon Glazed Citrus Yogurt Pound Cake image

Number Of Ingredients 14

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1 stick unsalted butter softened, plus more for greasing
2 cups cake flour plus more for dusting
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup grapefruit juice
1/2 cup plain whole milk yogurt
1 cup granulated sugar
2 pieces large eggs
1 teaspoons fine grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1/2 cup confectioners sugar
2 tablespoons unsalted butter softened

Steps:

Preheat oven 350. Butter and flour 9 1/2 by 5 inch glass loaf pan. In a medium bowl, whisk 2 cups of flour with baking powder, baking soda and salt. In a small bowl whisk grapefruit juice and yogurt. In a medium bowl using a hand mixer 1 beat stick of butter with granulated sugar at medium high speed until fluffy. Beat in the eggs and lemon zest. Beat in the dry and wet ingredients in 3 alternating additions; scrape down bowl. Scrape batter in prepared pan and bake for 50 minutes. Until top is golden and a cake tester in the middle comes out with moist crumbs. Tent cake with foil halfway through baking to slow browning. Transfer to rack to cool 20 minutes. Unmold let cool. Microwave lemon juice and granulated sugar at high power for 20 seconds until sugar is dissolved. Transfer 2 TBLS of lemon syrup to bowl and whisk in confectioners sugar and butter. Using a pastry brush brush lemon syrup all over cake. Allow syrup to seep in for 10 minutes. Spread sugar glaze over the cake and let stand until completely dry about 30 minutes.