1C (7.9 oz) (225 gr)unsalted butterat room temperature
2 1/4Cwhite sugar
2tbspvegetable oil
5eggs
1tspvanilla extract
2/3Cbuttermilk
1/3Cgreek yogurtsugar free
2tbsplemon zest
3tbsplemon juice
3Cflour
1/2tspbaking powder
1/2tspbaking soda
1/2tspsalt
For the glaze:
1/2Cconfectioners sugar
1/2tsplemon juiceadd more if needed
Instructions
Preheat the oven to 350°F (180°C).
In a big bowl, beat together the butter and sugar, until the mixture starts to lighten and becomes fluffy.
Beat in the oil. Then add in the eggs, one by one, beating after each addition until fully incorporated. Add in the vanilla and beat again.
In a small bowl, using a spoon mix the buttermilk, and lemon zest and juice, and set aside.
In a medium size bowl, sift together the flour and salt, and also set aside.
Beat in a third of the flour mixture, and then half of the buttermilk mixture, continuing like that, aleternating, finishing with the flour, and continue beating until you get a fluffy, bumpless batter.
Pour the mixture in a pound cake pan (the one of your choice) previously greased and floured.
Bake at 350°F (180°C) for 1 hour aprox. or until the pound cake turns golden, or when inserting a wooden stick, this comes out clean.
In the meantime, in a small bowl, mix the confectioners sugar and tyhe lemon juice using a spoon, until you get a glaze.
Once ready, let the pound cake cool down in the pan, to then turn it over and let it cool down some more time. Lastly, glaze the pound cake as much as you want.