Lemon Yogurt Pound Cake
Prep time
20 mins
Cook time
65 mins
Total time
1 hour 25 mins
Bright lemon. tangy yogurt and lots of butter give this lemon yogurt pound cake the richest crumb.
Author: Amy Richardson – Cabot Creamery Cookbook
Recipe type: Dessert
Serves: 8-10 slices
For the cake
  • 3 cups or 600g granulated sugar
  • 1 cup or 227g unsalted butter, softened, plus more for buttering the pan
  • 2 tablespoons grated lemon zest (from about 3 to 4 medium lemons)
  • ¼ cup or 60ml fresh lemon juice
  • 6 large eggs
  • 2½ cups or 312g all-purpose flour, plus more for dusting the pan
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup or 245g Greek yogurt
For the glaze
  • ¾ cup or 95g powdered sugar
  • 2 tablespoons fresh lemon juice
  1. Preheat oven to 325°F or 163°C.
  2. Lightly butter and flour a 12-cup bundt pan; chill.
  3. Beat together the granulated sugar, butter, and lemon zest at medium speed with an electric mixer 4 to 5 minutes or until fluffy.
  4. Add the lemon juice; beat until blended.
  5. Add eggs, 1 at a time, beating just until yellow disappears.
  6. Whisk together flour, salt, baking soda, and baking powder in a medium bowl.
  7. Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Pour batter into prepared pan. Bake 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
  10. Cool cake in pan on a wire rack 1 hour.
  11. Transfer cake to a plate, and cool completely (about 1 hour).
For the glaze
  1. Whisk together powdered sugar and 2 tablespoons lemon juice until smooth.
  2. Drizzle glaze over cake.




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