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![thumbnail_Lemon pound cake RINewsToday](https://rinewstoday.com/wp-content/uploads/2020/04/thumbnail_Lemon-pound-cake.jpg)
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 )
Glaze
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.
ENJOY!
![](https://rinewstoday.com/wp-content/uploads/2020/01/getPart-2-1-e1580738869517-1024x1024.jpg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
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