Double Lemon Pound Cake

by Anthony Salemme, contributing chef

1 ½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 cup Cabot butter (softened )

1 cup sugar

4 eggs (at room temperature)

¾ cup Greek yogurt

1 Tablespoon lemon extract

2 teaspoons vanilla extract

¼ cup lemon juice

Zest of 1 lemon

1 jar Lemon Curd (Yes, I used a jar )


1/3 cup lemon juice

1/3 cup sugar

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a whisk attachment cream the butter. Add sugar and lemon zest mix until fluffy and pale in color. With the mixer running at low speed, add the eggs one at a time beat until fluffy about 4 minutes. Add the vanilla and lemon extract, and lemon juice.

With the mixer on low. slowly add the dry ingredients and the yogurt. Mix until smooth.

Spoon 1/3 of batter into prepared pan. Spoon ½ of the lemon curd down the middle.

Repeat one more time then finish with a smooth layer of batter.

Bake at 350 for 60-70 minutes until you stick a tooth pick in and it comes out clean.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan or platter with sides to catch the glaze and turn the cake out onto the rack.

Brush all sides with lemon glaze until it is all absorbed.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at