lemon-glazed citrus-yogurt pound cake

It's as good as it sounds. In fact, it didn't last that long at all in our house, mainly because of me. I must say the extra calories you need when nursing are not forgotten here- they are taken advantage of!  I think when I stop nursing I'll miss the extra I need, but then again it probably won't be too terribly long before I'd be pregnant again and back on the same "need" for more calories.  I'm sure there are a lot of articles about how this mindset isn't healthy and will leave you without every losing your "baby fat" but I'm sorry, life's too short.

So far I'm finding motherhood to be quite active in fact and I'm sure that will continue.  After all, we take lots of walks and soon I know I'll be racing him around the house, then around the playground.  All this to say, there will be many more cakes and cookies and snacks in my culinary future.  It's my hope Anderson and any other child we have will want to hang out at our house, or more-like their friends will, because of the snacks I'll happily provide.  Then I'll know who their friends are more- all a sneaky Mom plan... :)

This recipe is thanks to Food and Wine

{Ingredients You'll Need for the Cake}

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup grapefruit juice
  • 1/2 cup plain yogurt- full fat or lowfat- no fat free!
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon lemon zest
{Ingredients for the Glaze}
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1/2 cup confectioners' sugar
  • 2 tablespoons unsalted butter, softened
  1. First off make the cake.  Preheat your oven to 350 and butter and flour or spray a loaf pan.  In a  small bowl mix the flour through salt then in another bowl mix the grapefruit juice and yogurt.
  2. Using an electric mixer beat the butter and sugar until fluffy then add in the eggs and the zest.  In in the dry and wet ingredients, alternating about 3 times.
  3. Scrape the batter into the pan and bake for 50 minutes, until golden and when a toothpick inserted comes out clean.  **tent the cake halfway through with foil so that it doesn't burn the top**
  4. transfer the cake to a rack to cool for 20 minutes then unmold and let cool.
  5. Make the glaze by combining the lemon juice and sugar.  Microwave those on high for 20 seconds until the sugar has dissolved.  Transfer 2 tablespoons of the syrup to a bowl and whisk in the confectioners sugar and butter.  With the remaining syrup, poke holes in the cake with a toothpick then brush the syrup on top so that it soaks in and let it set for 10 minutes.  Next spread the glaze on top and let stand until that is set about 30 minutes...if you can wait that long!
The cake was better the next day so perfect to make the night before you need/want it!

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