Welcome spring to the table with this simple lemon pound cake recipe! Paired with honey greek yogurt whipped cream and berries, it’s the perfect way to enjoy warmer weather!
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Spring feels soooo close, friends! I know that living in Michigan, March means that it could easily snow at LEAST one more time… but I’m hopeful that warmer weather is on the way and here to stay! How have you all been enjoying the warm weather lately? Share with me below!
One way that I absolutely lovvvve to usher in spring is with food, and today’s lemon pound cake is the perfect example! Fresh flavors like lemon, Greek yogurt, and berries help elevate a simple pound cake recipe to something super special for the season!
Lemon Pound Cake with Honey Greek Yogurt Whipped Cream
Welcome spring to the table with this simple lemon pound cake recipe! Paired with honey greek yogurt whipped cream and berries, it's the perfect way to enjoy warmer weather!
Ingredients
- Nonstick cooking spray
- 1 cup unsalted butter softened
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 14 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
For honey greek yogurt whipped cream:
- 1 cup heavy whipping cream
- 1/2 cup greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon good honey
For serving:
- Berries whichever you prefer, raspberries, strawberries, blackberries, blueberries, or your other favorite fruits!
Instructions
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Heat oven to 350 degrees Fahrenheit. Spray a standard loaf pan (8.5″ x 4.5″) with nonstick cooking spray and set aside.
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Add butter to a large mixing bowl and use a hand mixer to beat until creamy. (Alternatively, you can use a sand mixer.) Add sugar and beat again for 1-2 minutes until fluffy.
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In a separate small mixing bowl, combine eggs, vanilla extract, and salt. With mixer running, slowly pour egg mixture into butter sugar mixture and beat until combined and smooth. Add lemon juice and zest and mix just until combined. Slowly add flour, mixing to combine. Do not over mix at this point. Use a spatula to transfer the batter to your prepared loaf pan and smooth out the top. Bake in heated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10-15 minutes before removing cake from pan and transferring to a baking rack to finish cooling to room temperature.
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Meanwhile, prepare whipped cream. Add heavy whipping cream, greek yogurt, vanilla extract and honey to a stand mixer fitted with a whisk attachment and whisk on medium until stiff peaks form. Set aside.
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When cake has cooled, serve at room temperature topped with whipped cream and berries. Enjoy!
Can this be made in a bundt pan?