Ultimate Lemon Yogurt Pound Bundt Cake: Your Go-To Recipe for a Perfectly Moist and Zesty Treat
Prepare to fall in love with this lemon yogurt pound cake. It’s a beautifully simple dessert to create, yet delivers such an incredibly moist and vibrant flavor that you’ll want to bake it repeatedly. Whether you’re planning a special family gathering, a delightful brunch, or simply craving a comforting slice of cake, this recipe is guaranteed to impress with its irresistible charm and bright, fresh lemon essence.
This weekend, if you’re searching for the ultimate dessert to celebrate Mother’s Day or any joyous occasion, look no further! Following up on hints of more citrus-inspired delights from last week, this particular cake truly stands out. It’s a masterful fusion where the rich, dense texture of traditional pound cake meets the tender, light crumb of a yogurt cake, all elegantly shaped in a bundt pan. The result is pure perfection, and honestly, I couldn’t adore it more.
To crown this masterpiece, a simple yet profoundly delicious lemon glaze is drizzled over the top, adding another layer of zesty sweetness that complements the cake perfectly. The sheer struggle not to devour this entire cake in one sitting was real! Its enticing aroma, coupled with its exquisite taste and texture, makes it a true showstopper that’s surprisingly easy to achieve in your own kitchen.
The inspiration for this phenomenal recipe comes from one of my absolute favorite cookbooks released this past year: The Cabot Creamery Cookbook. This book is a treasure trove of wholesome and heartwarming recipes, deeply rooted in the traditions of America’s dairy farms. It’s more than just a collection of dishes; it’s a celebration of community, quality ingredients, and generations of culinary wisdom.
As its name implies, the Cabot Creamery Cookbook presents an impressive collection of 150 original recipes directly from the renowned Cabot Creamery cooperative. This isn’t just a corporate cookbook; it’s a heartfelt compilation of beautiful recipes lovingly passed down from the real dairy farmers who are the backbone of Cabot. These dedicated individuals produce Cabot’s extensive and highly acclaimed line of dairy products, including their exceptional cheeses (you simply *must* try their Farmer’s Legacy Collection cheddars – they are utterly divine!), creamy yogurts, rich butters, and various other dairy delights.
The recipes within its pages are both wonderfully creative and remarkably approachable, making them accessible to home bakers of all skill levels. With no better words to describe them, they are truly drool-worthy and embody the very essence of comfort food. Each dish feels like a warm embrace, designed to nourish both body and soul. Beyond the culinary masterpieces, the cookbook is also richly illustrated with gorgeous photos and compelling stories from a handful of Cabot’s 1,200 farm families and their cooperative. It’s a genuinely inspiring and wonderful book, offering a glimpse into the lives and passion of those who bring high-quality dairy to our tables. The incredible recipes, in this case, just happen to be the icing on the cake, so to speak (pun absolutely intended).
This particular lemon yogurt pound cake recipe originates from the esteemed Richardson Family Farm in Hartland, Vermont, a testament to the quality and heritage upheld by Cabot farmers. What makes this recipe truly special is its incredible simplicity. Despite producing a cake of such sophisticated flavor and texture, the process of putting it together is wonderfully straightforward, making it an ideal choice for both seasoned bakers and beginners alike. It truly is the kind of cake that will find a permanent spot in your baking repertoire, one you’ll find yourself returning to time and time again.
As I’ve often remarked in the past, there are lemon desserts, and then there are “lemon desserts.” My strong preference lies with lemon treats that burst with authentic, vibrant fresh lemon flavor, steering clear of anything artificial or overly subtle. This lemon yogurt pound cake passes all my tests with flying colors, delivering an intensely citrusy experience that tantalizes the taste buds. The judicious addition of whole-fat Greek yogurt plays a crucial role here, not only contributing to the cake’s delightful tang but also working wonders in lightening its texture and making it exceptionally moist. While “moist” might be a word some dislike, it’s undeniably the most fitting descriptor for the tender, melt-in-your-mouth quality of this cake.
While the original recipe from The Cabot Creamery Cookbook provided an excellent foundation, I introduced a couple of key modifications to elevate this lemon pound bundt cake even further. Firstly, I slightly reduced the amount of granulated sugar from 3 cups to 2.5 cups. This adjustment was made to ensure the natural tartness and bright flavor of the lemon could truly shine, preventing the cake from becoming overly sweet. Secondly, to intensify that glorious lemon flavor even more, I incorporated a tried-and-true baking tip: I vigorously rubbed the granulated sugar and lemon zest together with my fingers prior to beating it with the softened butter. This simple yet effective technique helps to release the essential oils from the lemon zest, infusing the sugar with an incredible, fragrant lemon essence that permeates every bite of the finished cake. It’s my absolute go-to baking secret for ensuring any lemon dessert is bursting with fresh citrus notes!
Additionally, for the convenience of bakers who prefer precision, I’ve taken the liberty of adding my own gram conversions to the ingredient list. This ensures accuracy and consistency, making it easier for everyone to achieve perfect results every time they bake this amazing cake. Though it’s often said that cakes are best enjoyed on the day they are baked, this lemon yogurt pound cake remarkably maintains its fantastic taste and moist texture for as long as three to four days after baking. This impressive longevity is a testament to its quality and makes it an ideal choice for entertaining, as you can bake it a day or two in advance without compromising on flavor or freshness.
Indeed, this lemon yogurt pound cake was downright addicting. Its delightful combination of sweet and tart, along with its tender crumb, made it impossible to resist. I found myself repeatedly drawn back for “just one more small slice,” each bite a pure moment of blissful indulgence. The bright citrus notes, combined with the subtle richness of the pound cake and the tang of Greek yogurt, create a harmonious flavor profile that is truly unforgettable.
This is undeniably a recipe that I will keep in my back pocket for all manner of special occasions – from elegant holiday celebrations to intimate family brunches, or simply a delightful afternoon tea with loved ones. Its reliability and universally appealing flavor mean I will return to it over and over again in the future, confident that it will always bring joy to those who taste it. The ease of preparation, coupled with the impressive results, makes it a true gem in any baker’s collection.
I am eagerly anticipating the opportunity to explore and cook many more recipes from this incredible Cabot Creamery Cookbook. And I am absolutely thrilled to share this particular lemon yogurt pound cake recipe with you today! I have no doubt that you, your family, and your friends will love it as much as I do. It’s a little ray of sunshine in cake form, ready to brighten any day!
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 your oven to 325°F (162°C) with an oven rack positioned in the center. Liberally butter and lightly flour a 12-cup bundt pan, ensuring every crevice is coated to prevent sticking. Place the prepared pan in the refrigerator to chill while you proceed with making the cake batter. This chilling step helps the cake release more easily after baking.
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In a small mixing bowl, thoroughly whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. This ensures all dry ingredients are evenly distributed, which is crucial for a consistent rise. Set this mixture aside.
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In the bowl of a stand mixer, fitted with a paddle attachment, combine the granulated sugar and grated lemon zest. Using your fingers, rub the sugar and lemon zest together vigorously until the sugar is moist, aromatic, and deeply fragrant. This process releases the essential oils from the zest, infusing the sugar with intense lemon flavor. Add the softened unsalted butter to the bowl. Beat the butter and lemon-infused sugar mixture at medium speed for 4 to 5 minutes, or until the mixture becomes notably light in color and fluffy in texture. This creaming process incorporates air, which contributes to the cake’s structure. Next, add the fresh lemon juice; beat until it is fully incorporated into the mixture. Reduce the mixer speed to medium, and slowly add the large eggs, one at a time, beating well after each addition until fully incorporated. It’s important to add them slowly to maintain the emulsion. Scrape down the sides and bottom of the bowl once or twice as needed to ensure everything is evenly mixed. If the batter appears to break slightly or look curdled as you continue to add the eggs, do not worry; it will come back together beautifully once the flour mixture is added.
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With the mixer on low speed, begin adding the whisked dry flour mixture in three parts, alternating with two additions of the plain whole-fat Greek yogurt. Start and end with the flour mixture. Mix only until the last of the flour mixture has just been absorbed into the batter. Overmixing can develop the gluten in the flour, leading to a tough cake, so stop as soon as the streaks of flour disappear. Remove the bowl from the mixer and, using a rubber spatula, scrape down the bottom and sides of the bowl to ensure all ingredients are thoroughly and evenly incorporated by hand.
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Carefully transfer the prepared cake batter into the chilled bundt pan. Using an offset spatula or the back of a spoon, gently spread the batter into an even, smooth layer throughout the pan, making sure it’s distributed uniformly. Bake for 55 to 60 minutes, or until a cake tester (such as a wooden skewer or toothpick) inserted into the thickest part of the cake comes out completely clean, indicating it is fully cooked. Once baked, remove the pan from the oven and set it on a wire cooling rack. Allow the cake to cool in the pan for 1 hour; this allows the cake to firm up and prevents it from breaking when inverted. After 1 hour, carefully invert the cake onto the cooling rack and allow it to cool completely before proceeding to top it with the lemon glaze. This ensures the glaze sets properly and doesn’t melt into the warm cake.
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Prepare Lemon Glaze: In a medium bowl, whisk together the sifted powdered sugar and fresh lemon juice until you achieve a smooth, pourable consistency. The glaze should be thick enough to cling to the cake but still able to be drizzled easily from the end of a spoon. If the glaze appears too thin, whisk in a touch more sifted powdered sugar, a teaspoon at a time, until the desired consistency is reached. Conversely, if it’s too thick, add a small splash of lemon juice until it thins out. For a quick and easy cleanup, place the completely cooled cake (still on its wire rack) over a rimmed sheet pan. Drizzle the luscious lemon glaze evenly over the top of the cake, allowing it to gracefully cascade over the edges and down the sides. Allow the glaze to set slightly for about 15-20 minutes before slicing and serving the cake to your eagerly awaiting guests.
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Leftover cake can be wrapped well in plastic wrap or stored in an airtight container and kept at room temperature for 3 to 4 days, maintaining its delightful moistness and flavor.
Storage Tip:
- While this cake is truly at its best when served fresh on the day of baking, its excellent moistness allows it to be stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 5 days without significant loss of quality.
Reprinted (with some adaptations) with permission from The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.