Lemon Yogurt Pound Cake
This lemon yogurt pound cake is so simple to put together and is the type of cake that you’ll want to make over and over again!
So, I may just have the perfect cake for you to make for Mother’s Day this weekend! I hinted about more citrus desserts coming your way last week, and this one does not mess around.
It’s basically pound cake meets yogurt cake meets bundt cake, and I couldn’t love it more. Oh, and it’s topped with the most delicious and simple lemon glaze. It was a struggle not to eat all of this.
The recipe is from one of my favorite cookbooks to come out this past year, The Cabot Creamery Cookbook.
As the name suggests, the Cabot Creamy Cookbook features 150 original recipes from the Cabot Creamery, aka. a collection of beautiful recipes passed on from real dairy farmers who produce Cabot’s extensive line of cheeses (you must try their Farmer’s Legacy Collection cheddars, so good), yogurts, butters, and dairy products.
The recipes are creative, yet approachable and are, with no other word to describe it, totally drool-worthy and the epitome of comfort food.
The cookbook is also filled with gorgeous photos and stories from a handful of Cabot’s 1,200 farm families and cooperative. It is a truly inspiring and wonderful book to read. The recipes just happen to be the icing on the cake, so to speak (pun intended).
Today’s lemon yogurt pound cake is from Richardson Family Farm in Hartland, Vermont. The cake itself is so simple to put together, and it is truly the type of cake that you will want to make over and over again.
As I’ve griped about in the past, there are lemon desserts and “lemon desserts”.
I prefer my lemon desserts to be full of fresh lemon flavor, and this cake passes all of the tests. The addition of Greek yogurt help lighten the cake and make it extra moist (gah, I hate that word, but it’s the only descriptor that works in this case).
I made some changes to the original recipe: I reduced the sugar amount slightly from 3 cups to 2.5 cups (as reflected below), and to increase the lemon flavor, I rubbed the granulated sugar and lemon zest together prior to beating with the butter. My go-to baking tip for infusing any dessert with even more lemon flavor!
I also added my own gram conversions as well!
Although the cake is best served the day of baking, it still tasted fantastic as much as three to four days later–and that definitely says something!
In fact, this lemon yogurt pound cake was downright addicting. I kept coming back for another (in my mind, small) slice over and over again.
It is truly a recipe that I will put in my back pocket for special occasions, nice brunches or teas with my family, and go back to over and over again in the future.
I cannot wait to cook more recipes from this book, and am so excited to share it with you today! You will love it!
Lemon Pound Bundt Cake
Lemon Pound Bundt Cake:
- 2½ cups (315 g) unbleached all-purpose flour plus more for dusting
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2½ cups (500 g) granulated sugar
- 2 tablespoons grated lemon zest roughly 3 to 4 lemons
- 1 cup (8 oz; 226 g) unsalted butter softened
- ¼ cup (60 mL) fresh lemon juice roughly 2 to 3 lemons
- 6 large eggs room temperature
- 1 cup (226 g) plain whole-fat Greek yogurt
- ¾ cup (95 g) powdered sugar sifted
- 2 tablespoons (30 mL) fresh lemon juice
- Prepare Cake: Preheat the oven to 325°F (162°C) with a rack in the center position. Generously butter and flour a 12-cup bundt pan; chill the pan in the refrigerator while you prepare the batter.
- In a small mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
- In a stand mixer bowl, fitted with a paddle attachment, combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until moist and very fragrant. Add the softened butter. Beat the butter and sugar mixture at medium speed for 4 to 5 minutes or until light in color and fluffy. Add the lemon juice; beat until incorporated. Over medium speed, slowly add the eggs, one at a time, beating until incorporated. Scrape down the bowl once or twice as needed. If the batter starts to break slightly as you continue to add the eggs, don't worry. It will come back together as we add the flour.
- Over low speed, add the flour mixture in three parts, alternating with two additions of yogurt, beginning and ending with the flour. Mix until the last of the flour mixture has just been absorbed. Remove the bowl from the mixer and using a spatula, scrape down the bottom of the bowl to ensure all of the ingredients have been evenly incorporated.
- Transfer the batter into the (chilled) prepared bundt pan. Using an offset spatula, spread the batter into an even, smooth layer. Bake for 55 to 60 minutes or until a cake tester inserted in center comes out clean. Set on a cooling rack and allow the cake to cool in the pan for 1 hour. Carefully remove the cake from the pan and set on a rack to cool completely before topping with the lemon glaze.
- Prepare Lemon Glaze: In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth. It should be thick, but able to be drizzled from the end of a spoon. If too thin, whisk in a touch more of sifted powdered sugar. If too thick, add a touch of lemon juice. For quick clean up, place the cooled cake over a wire rack set within a rimmed sheet pan. Drizzle the lemon glaze evenly over the top of the cake, allowing it to fall over the edges of the cake. Allow the glaze to set slightly before slicing and serving the cake.
- Leftover cake can be wrapped well and stored at room temperature for 3 to 4 days.
- Cake best served day of baking, but can be stored at room temperature, tightly wrapped in plastic wrap, for up to 5 days.