Experience Zesty Delight: The Best Lemon Yogurt Pound Bundt Cake Recipe
Prepare to fall in love with a cake that’s not just easy to bake, but utterly irresistible. This Lemon Yogurt Pound Bundt Cake is a true masterpiece – simple to assemble and destined to become a beloved staple in your baking repertoire. Its vibrant lemon flavor and incredibly moist texture will have you craving slice after slice, making it the perfect dessert for any occasion, from a festive Mother’s Day brunch to a simple afternoon tea.
Why This Lemon Yogurt Pound Cake is a Must-Try
If you’re searching for a dessert that truly shines, look no further. This remarkable cake masterfully combines the best attributes of three classic baking styles: the rich density of a traditional pound cake, the tender crumb and slight tang of a yogurt cake, and the elegant presentation of a bundt cake. The result is a harmonious blend that is both comforting and sophisticated.
And let’s not forget the crowning glory: a bright, simple, and utterly delicious lemon glaze that cascades over every curve of the bundt, adding an extra layer of zesty sweetness. The balance of flavors is so perfect, it was genuinely a challenge to resist eating the entire cake myself!
Beyond its incredible taste, this moist lemon bundt cake stands out for its versatility. While it makes an absolutely show-stopping centerpiece for Mother’s Day, its approachable nature means it’s equally suited for family gatherings, potlucks, or simply elevating a regular Tuesday evening. Its inherent simplicity belies its profound flavor, proving that the most memorable desserts don’t always require complex techniques.
A Culinary Gem: Inspired by The Cabot Creamery Cookbook
The inspiration for this phenomenal cake comes from one of my all-time favorite cookbooks published recently: The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms. This isn’t just any recipe collection; it’s a testament to authentic, farm-to-table cooking.
As its name implies, the Cabot Creamery Cookbook presents a delightful compilation of 150 original recipes directly from the heart of Cabot Creamery. This means these are not just recipes, but cherished culinary traditions passed down from real dairy farmers – the very people who tirelessly produce Cabot’s extensive range of exceptional dairy products. If you haven’t yet, you absolutely must sample their Farmer’s Legacy Collection cheddars, their luscious yogurts, and rich butters. The quality of their dairy is truly unparalleled, and it’s no wonder their products form the foundation of such incredible recipes.
The recipes found within the book are a perfect blend of inventive and accessible. They are, without exaggeration, completely drool-worthy and embody the very essence of comfort food. Each dish feels like a warm embrace, created with care and genuine passion for good food.
Beyond the delicious recipes, the cookbook is a visual feast, adorned with stunning photographs and heartwarming stories from a select group of Cabot’s 1,200 farm families and cooperative members. Reading through it offers a truly inspiring glimpse into the dedication and community spirit behind their operation. The incredible recipes are, quite literally, the icing on the cake (pun very much intended!), making this book an absolute treasure for any home cook.
Unveiling the Star: Richardson Family Farm’s Lemon Yogurt Pound Cake
Today’s specific lemon yogurt pound cake recipe hails from the esteemed Richardson Family Farm in Hartland, Vermont. This particular recipe epitomizes the cookbook’s philosophy: it’s incredibly straightforward to prepare, yet yields a result so spectacular that it will quickly become your go-to whenever you desire a truly special cake. Its simplicity means less time in the kitchen and more time enjoying the fruits of your labor.
The Secret to Supreme Lemon Flavor
As I’ve mentioned in the past, there are “lemon desserts” and then there are truly “lemon desserts.” My personal preference leans heavily towards desserts that burst with genuine, fresh lemon flavor, not just a subtle hint. This homemade lemon cake emphatically passes all tests, delivering an authentic citrus experience with every bite. We’re talking vibrant, tangy, and refreshing – exactly what a lemon dessert should be.
To ensure this intense lemon flavor, the recipe cleverly incorporates not just fresh lemon juice but also plenty of grated lemon zest. A pro tip for amplifying any lemon dessert: before creaming the butter, rub the granulated sugar and lemon zest together with your fingers. This simple action releases the essential oils from the zest, infusing the sugar with incredible lemon aroma and taste, which then permeates the entire cake batter. It’s a small step that makes a monumental difference in the final flavor profile of your zesty lemon cake.
The Magic of Greek Yogurt for Ultimate Moistness
One of the true heroes in this recipe is the addition of plain whole-fat Greek yogurt. Its inclusion serves a dual purpose: it helps to “lighten” the cake, giving it a wonderfully tender crumb, and it is the secret weapon for achieving unparalleled moistness. Yes, I know “moist” can be a polarizing word in culinary descriptions, but in this context, it is the only accurate and necessary descriptor. The yogurt contributes a rich creaminess and a subtle tang that complements the lemon perfectly, preventing the cake from being overly dense or dry.
My Personal Touches and Essential Baking Tips
While the original recipe from the Cabot Creamery Cookbook is fantastic, I made a few minor adjustments to suit my taste and enhance the overall experience. Firstly, I slightly reduced the amount of granulated sugar from 3 cups to 2.5 cups. This tweak allows the natural tartness and brightness of the lemon to shine even more prominently without being overwhelmed by excessive sweetness. The measurements reflected in the recipe below incorporate this adjustment.
As mentioned earlier, I also incorporated my favorite baking hack for maximum lemon impact: vigorously rubbing the lemon zest into the granulated sugar before creaming it with the butter. This simple, yet powerful technique infuses every crystal of sugar with concentrated lemon oil, ensuring an intense and uniform citrus flavor throughout the entire easy lemon cake recipe. Furthermore, for those who prefer precision in baking, I’ve taken the liberty of adding gram conversions to the ingredient list, making the recipe accessible and reliable for bakers around the globe.
A common question with bundt cakes is their shelf life. Although this cake is absolutely divine when served the very day it’s baked, its fantastic moistness means it holds up exceptionally well. It remained delicious and fresh-tasting for as long as three to four days after baking – a testament to its quality and a huge advantage for entertaining or meal prepping. This remarkable longevity means you can bake it ahead of time without compromising on flavor or texture.
A Cake You’ll Crave: My Go-To Recipe
In all honesty, this Lemon Yogurt Pound Cake was downright addicting. Its perfectly balanced sweet-tart flavor and tender crumb meant I kept finding myself drawn back to the kitchen for “just one more small slice.” It’s the kind of cake that disappears faster than you expect, leaving everyone wanting more.
This recipe has firmly earned its place in my personal collection of cherished go-to recipes. It’s ideal for those special occasions that demand an impressive yet comforting dessert, for elegant brunches, or for delightful afternoon teas with family and friends. I have no doubt I’ll be revisiting this recipe time and time again in the years to come, a true testament to its enduring appeal and deliciousness.
I am absolutely thrilled to share this incredible recipe with you today, and I cannot wait to explore and cook even more culinary delights from The Cabot Creamery Cookbook. I am confident that you, too, will adore this cake as much as I do!
Lemon Pound Bundt Cake
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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All-Clad Nonstick Pro-Release Loaf Pan
Ingredients
Lemon Pound Bundt Cake:
- 2½ cups (315 g) unbleached all-purpose flour plus more for dusting
- 1 teaspoon 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
Lemon Glaze:
- ¾ cup (95 g) powdered sugar sifted
- 2 tablespoons (30 mL) fresh lemon juice
Instructions
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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.
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In a small mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
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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.
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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.
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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.
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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.
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Leftover cake can be wrapped well and stored at room temperature for 3 to 4 days.
Storage Tip:
- Cake best served day of baking, but can be stored at room temperature, tightly wrapped in plastic wrap, for up to 5 days.
Reprinted (with some adaptations) with permission from The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.