1cupbuttersoftened, plus more for buttering the pan
2tablespoonsgrated lemon zestfrom about 3 to 4 medium lemons
¼cuplemon juice
6eggs
2 ½cupsall-purpose flourplus more for dusting the pan
1teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
1cupGreek yogurt
For the glaze
¾cuppowdered sugar
2tablespoonslemon juice
Instructions
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.
Notes
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