Lemon Yogurt Pound Cake

The recipe for Lemon Yogurt Pound Cake in Susan Nicholson’s 7day menu planner published Wednesday included the wrong measurement of salt. The correct amount is 1 teaspoon.

2 1/2 cups flour, plus more for dusting

3 cups granulated sugar, divided use 1 cup softened butter

2 tablespoons finely grated lemon zest

6 tablespoons fresh lemon juice, divided use (about 3 lemons)

6 eggs

1 teaspoon regular table salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup plain Greek-style yogurt 3/4 cup confectioners’ sugar

Heat oven to 325 degrees. Lightly coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, shaking off extra. Chill.

With an electric mixer, beat together granulated sugar, butter and zest at medium speed 4 to 5 minutes or until fluffy. Add 1/4 cup lemon juice; beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

In a medium bowl, whisk together flour, salt, baking soda and baking powder. 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 cake tester inserted near the center comes out clean. Cool cake in pan on wire rack 1 hour. Transfer cake to plate and invert; cool completely about 1 hour.

In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons juice until smooth. Drizzle glaze over cake. Adapted from Cabot Creamery Cookbook (Oxmoor House).

Makes 16 servings.