Strawberry Lemon Poundcake (from Dinner in 321)
Here’s what you need:
- ¾ cup whole milk
- ½ cup full-fat plain or vanilla greek yogurt
- ¾ cup granulated sugar
- 3 Tbsp melted salted butter slightly cooled
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup chopped fresh strawberries divided
For the glaze:
- ½ cup powdered sugar
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
In a large bowl, whisk together milk, yogurt, sugar, butter, lemon juice and zest, and vanilla.
In a separate bowl, mix together flour, salt, baking soda and baking powder.
Add the dry ingredients to the wet and mix until just combined. Be careful not to overmix. Add 2/3 cup of the strawberries and fold them in carefully.
Pour into your prepared loaf pan and scatter the remaining strawberries along the middle (top) of the pound cake.
Bake for 50-60 minutes until a knife inserted in the center comes out clean. Let it rest for 10 minutes before removing from pan onto a platter or plate.
For the glaze: Mix your powdered sugar, lemon juice and zest until combined. Drizzle over the top after completely cooled. Enjoy!
