Lemon Pound Cake with Candied Lemon Slices

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.8 cup butter softened
• 3 large eggs 
• 2.3 cups flour all-purpose
• 3 servings lemon glaze 
• 1 tablespoon juice of lemon 
• 1 tablespoon lemon zest 
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 0.8 cup vanilla yogurt 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• hand mixer

Directions

1. Preheat oven to 35
2. Lightly grease and flour a 9- x 5-inch loaf pan; set aside.
3. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Stir together lemon zest, juice, and yogurt in a separate bowl.
6. Sift together flour, baking powder, and salt in a third bowl; add to butter mixture, alternately with yogurt mixture. Beat at low speed just until blended after each addition.
7. Pour batter into prepared pan.
8. Bake at 350 for 1 hour to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan on wire rack about 10 minutes. While still warm, turn out of pan; remove lemon slices from Lemon Glaze, and place on top of cake.
10. Drizzle with Lemon Glaze. Continue to cool on wire rack.