Today we are sharing our best potluck dishes. Lemon yogurt pound cake is sure to be a favorite at your next potluck supper. Fancy it up by baking it in a Bundt pan and adding even more lemon flavor with a glaze.
A quick web search for “potluck” highlights the versatility of this type of get-together. Schools host them for international day, encouraging students to share recipes from their cultural heritage. Neighborhoods throw them as “getting to know you” block parties. Churches hold them so that fellowship round the table isn’t a burden on just a few people. As the saying goes, many hands make light work. Even non-cooks can contribute to a potluck by bringing drinks or disposable plates and napkins.
If you’ve been reading this site for a while, you know that every Sunday we share delicious recipes to fit a theme, like today’s best potluck dishes. But let me tell you a little bit about the writers and photographers – our Sunday Supper tastemakers – behind those recipes. I had the opportunity to meet many of these wonderful women and men personally at Food Wine Conference two weeks ago in Orlando. It’s an event organized and hosted by Sunday Supper which is held once a year.
More than just a conference with great presenters and informative workshops, Food Wine Conference is a reunion of friends. As a newbie this year, I can tell you that even folks who have never attended before still feel the camaraderie of meeting like-minded people. Along with all the learning, the focus is food, friendship and fun. And having a little wine thrown in never hurts. To see a full list of Food Wine Conference sponsors, click here.
One of our presentations was from a couple of the friendly, knowledgeable farmers from Cabot Creamery Cooperative. Cabot Creamery is a cooperative owned by 1,200 family farms in the northeastern United States. Some, like Richardson Family Farm, have as few as 140 cows. Joining a cooperative that handles combining their milk with that of other dairy farms and turning it into products like cheese and yogurt makes a lot of sense.
Like bringing along a dish to a potluck, a cooperative makes the work of many become more than just the sum of its parts.
As an attendee at Food Wine Conference I received a copy of the Cabot Creamery Cookbook which is full of down home good cooking, rich with dairy, of course. As I thumbed through it, a lemon yogurt pound cake caught my eye. Pound cake is one of the quintessential best potluck dishes because it travels well. Bake it in a Bundt pan and it’s fancy enough for any party. If you’d like your own copy of the cookbook, please click here.
Lemon Yogurt Pound Cake
For the cake
- 3 cups sugar
- 1 cup butter softened, plus more for buttering the pan
- 2 tablespoons grated lemon zest from about 3 to 4 medium lemons
- 1/4 cup lemon juice
- 6 eggs
- 2 1/2 cups all-purpose flour plus more for dusting the pan
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup Greek yogurt
For the glaze
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 325°F or 163°C.
- Lightly butter and flour a 12-cup bundt pan; chill.
- Beat together the granulated sugar, butter, and lemon zest at medium speed with an electric mixer 4 to 5 minutes or until fluffy.
- Add the lemon juice; beat until blended.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Whisk together flour, salt, baking soda, and baking powder in a medium bowl.
- Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Pour batter into prepared pan. Bake 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 1 hour.
- Transfer cake to a plate, and cool completely (about 1 hour).
For the glaze
- Whisk together powdered sugar and 2 tablespoons lemon juice until smooth.
- Drizzle glaze over cake.
Ed. - Metric conversions by Sunday Supper