Looking for a go-to lemon pound cake? This lovely Lemon-Yogurt Pound Cake from the Richardson Family Farm is the only lemon pound cake recipe you’ll need. With three active teenage boys, Amy Richardson always has an appreciative audience for her baked goods; and her youngest son is even developing his own reputation for killer from-scratch brownies and biscotti. This yogurt pound cake recipe is featured in the Cabot Creamery Cookbook and we think it’s especially delicious when enjoyed with a cup of tea. After you’ve made it, be sure to share this recipe with friends and family on Facebook, Pinterest, Instagram and Twitter.

To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you’ll need a 12-cup Bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3-4 lemons), fresh lemon juice (from about 3 lemons), eggs, all-purpose flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar. Preheat your oven 325°F and lightly butter, flour, and then chill your Bundt pan. Once you’ve prepared the pound cake batter according to the recipe instructions, pour it into the prepared pan and bake for about 1.5 hours – or until a toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for about an hour and then transfer to a cake plate to finish cooling. Once cake is completely cooled, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth, and drizzle over the cake.

Can’t get enough Bundt cake? Try our healthy Whole Wheat Apple Bundt Cake with Vanilla Drizzle recipe. We’d love for you to rate and review this lemon pound cake recipe to let us know how you enjoyed it!