Adding meltémi to baked goods helps make them moist and tender, as well as light and fluffy! Here we have added meltémi to a lemony pound cake. Lemons are an important ingredient in Greek cooking and we love to add them to everything (like meltémi!).
1 ½ sticks unsalted butter, softened (plus extra to grease loaf pan)
1 ½ cups granulated sugar
Zest of 1 lemon
1 teaspoon vanilla extract
1 ½ cups flour (plus extra for dusting the loaf pan)
¼ teaspoon baking soda
¼ teaspoon salt
½ cup 0% or 5% meltémi Greek Yogurt
FOR THE CREAM LEMON YOGURT FROSTING:
3 tablespoon plain 0% or 5% meltémi Greek Yogurt
1/2 teaspoon vanilla
2 to 2-1/4 cups confectioners sugar (use less for a thinner glaze, add more for a thicker frosting)
1 tablespoon lemon zest
1 teaspoon lemon juice
Preheat oven to 325F degrees.
Beat together butter, sugar, and lemon zest in a stand mixer (or with an electric mixer) on medium-high speed until light and fluffy – approximately 5 minutes.
Turn down the speed of the mixer to low. Add in the eggs 1 at a time until fully mixed and then add the vanilla extract.
Sift together the flour, baking soda, and salt in a separate bowl
Still on low speed, add in half of the dry ingredients to the egg/butter mixture, then the yogurt, finishing up with the rest of the dry ingredients. Mix until just about fully mixed. Make the last few strokes by hand using a rubber spatula – ensuring there aren’t any hidden clumps of flour. Note: the batter will be fairly thick.
Grease and flour an 8.5″ x 4.5″ loaf pan. Pour in the cake batter and bake for about 90 minutes and a cake tester or toothpick comes out clean.
Combine all ingredients for the frosting. Add less powdered sugar for a more glaze-like topping or more powdered sugar for a frosting-like topping.
Let cool a bit before applying icing and completely before serving.