This works without the blueberries:
BLUEBERRY-LEMON POUND CAKE
1 cup butter, softened
2 cups sugar, divided
6 eggs, separated
Grated zest of 3 lemons
2 TBL lemon juice
3 cups flour
1/2 tsp baking soda
1 cup plain yogurt
Pinch of cream of tartar
Pinch of salt
1 1/2 cups blueberries, tossed with 1 1/2 TBL flour
Confectioners' sugar

In a large bowl, cream the butter & add 1 1/2 cups of the sugar, beating until the mixture is light & fluffy. Beat in the egg yolks, 1 at a time & add the lemon juice & zest. Sift the flour & baking soda into a medium bowl & add alternately w/the yogurt to the butter-sugar combination.
Beat the egg whites w/the cream of tartar & salt until they hold soft peaks. Gradually beat in the remaining 1/2 cup sugar & until the mixture holds stiff peaks. Stir 1/4 of the egg white mixture into the yogurt batter; fold in the rest. Fold the blueberries into the batter & spoon into a buttered & floured 10" tube pan or two 9x5" loaf pans. Bake in a preheated 375° oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool, then sift confectioners' sugar over the cake.~~Charlotte Central Cook's Book

Barefoot Contessa's lemon pound cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Make the cake
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure itÂs all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners sugar and lemon juice and pour over the cake.

Thank you Ginger and Glenda. Both recipes sound yummy!