Steps

1. Grate the zest of 1 lemon. Be careful not to include the white pith, as it can add bitterness.
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2. In a bowl, combine 100g of granulated sugar and the grated lemon zest. Rub them together well to release the lemon's aroma. (Key Tip!) This friction releases aromatic oils, enriching the overall flavor of the cake.
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3. Grease the inside of your pound cake pan with melted butter and lightly dust with a small amount of cake flour. Chill the pan in the refrigerator until needed to set the coating.
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4. Sift together 120g of cake flour and 1 tsp of baking powder to prevent lumps. Set aside.
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5. Place 120g of butter, softened at room temperature, into a large bowl and mix with an electric mixer. Be careful not to let it melt completely.
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6. Add the granulated sugar and lemon zest mixture from step 2 to the softened butter. Beat on high speed until the mixture becomes pale and fluffy. Scrape down the sides of the bowl with a rubber spatula a few times during mixing to ensure even incorporation. (Key Tip!) If the butter is too soft or melted, it won't incorporate enough air, making it difficult to emulsify with the eggs and potentially causing separation.
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7. Gradually add 2 eggs, brought to room temperature, to the bowl in several additions (about 4 times is recommended), mixing well after each addition to emulsify. (Key Tip!) Using cold eggs can cause the butter to solidify, leading to lumps. Ensure eggs are at room temperature (they should feel neither warm nor cold to the touch).
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8. Once the eggs are incorporated, add the sifted cake flour and baking powder, and ½ tsp of salt. Gently fold with a rubber spatula until just combined and no dry flour is visible. Be careful not to overmix, as this can result in a dense cake.
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9. Lightly roll 1 and a half lemons on a cutting board, then cut them in half. Squeeze the juice from half for the batter and the other half for the syrup, removing any seeds.
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10. Add the reserved lemon juice for the batter and 75g of yogurt to the cake batter. Mix thoroughly with a rubber spatula until the mixture is uniform. Check the bottom of the bowl for any remaining flour.
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11. Once the batter is ready, take the cake pan out of the refrigerator. Carefully spoon the batter into the pan, avoiding touching the sides. Use a spatula to level the surface and gently tap the pan on the counter to spread the batter evenly into the corners.
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12. Drizzle melted butter in a line across the surface of the batter using a scraper or spoon. (Key Tip!) This step helps create a clean, straight crack on the top of the pound cake as it bakes.
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13. Bake in a preheated oven at 170°C (340°F) for 35-40 minutes. The cake is done when it has a beautiful golden-brown crust and a skewer inserted into the center comes out clean.
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14. While the cake is baking, prepare the lemon syrup. In a saucepan, combine the remaining lemon juice, 40ml of water, and 20g of granulated sugar. Heat until the sugar is dissolved.
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15. After baking, let the cake cool in the pan for about 10 minutes until the pan is touchable. Carefully remove the cake from the pan, being mindful of the heat.
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16. While the cake is still warm, generously brush the prepared lemon syrup all over the entire surface. (Key Tip!) Applying the syrup while the cake is warm allows it to absorb better, ensuring a moist texture and enhancing the lemon flavor. Make sure to coat the sides and bottom as well.
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17. Once the cake has cooled to room temperature, slice and enjoy with tea or coffee.
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18. Store completely cooled cake tightly wrapped in plastic wrap at room temperature for 4-5 days. It can be stored in the refrigerator for up to a week, but it's recommended to briefly warm it in the microwave or bring it to room temperature before serving. Freezing is also an option; cutting individual slices beforehand makes it convenient.
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