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.
- 3 cups or 600g granulated sugar
- 1 cup or 227g unsalted butter softened, plus more for buttering the pan
- 2 tablespoons grated lemon zest from about 3 to 4 medium lemons
- 1/4 cup or 60ml fresh lemon juice
- 6 large eggs
- 2 1/2 cups or 312g all-purpose flour plus more for dusting the pan
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup or 245g Greek yogurt
- 3/4 cup or 95g powdered sugar
- 2 tablespoons fresh 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).
Whisk together powdered sugar and 2 tablespoons lemon juice until smooth.
Drizzle glaze over cake.
Recipe courtesy of Richardson Family Farm, Hartland, VT, one of the 1,200 farm families who own Cabot Creamery Cooperative.
Ed. - Metric conversions by Sunday Supper
Everybody who contributes to a potluck supper wants their recipe to be the favorite! We are sharing our personal best potluck dishes with you today. Bring one of these along to your next potluck and you are sure to take home an empty plate. Many thanks to our host today, T.R. of Gluten-free Crumbley!
- Calamari salad with Fennel and Avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- Pineapple Summer Cake by Asian In America
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement