- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon grated fresh lemon peel
- 1 teaspoon grated fresh orange peel
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (8-ounces) lemon yogurt
- 2 cups confectioners’ sugar, sifted
- 3 – 4 tablespoons fresh lemon juice
Preheat oven to 325°F. Grease and flour a 12-cup Bundt® pan.
In bowl of a stand mixer, with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Beat in vanilla, lemon peel and orange peel.
In a medium bowl whisk together flour, salt, baking powder and baking soda. Add to creamed mixture alternately with yogurt. Beat on low speed just until combined.
Transfer to pan. Bake 55 – 60 minutes or until a toothpick inserted near the center comes out clean and the internal temperature is 200°F – 210°F.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For lemon glaze: In a small bowl, combine confectioners’ sugar and enough lemon juice to achieve desired consistency. Drizzle over the cooled cake.
NUTRITION INFORMATION PER SERVING (1 SLICE, 114g): 380 calories, 13g total fat, 8g saturated fat, 0g trans fat, 100mg cholesterol, 180mg sodium, 60g total carbohydrate, 1g dietary fiber, 42g total sugars includes 40 g Added Sugars, 5g protein, 51mcg folate, 1mg Vitamin C, 1mg iron.
Want to learn more about a farmer who grows wheat? Check out this story of Padget Ranches.