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“From "Pithy and Cleaver." She notes it's good fresh out of the oven, better after a couple of days in the refrigerator, and "at its finest about 10 minutes before it starts to go stale."”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 10" tube or bundt pan.
  2. Cream butter and sugar in stand mixer with paddle attachment (or with hand mixer) until light and fluffy and pale in color. Add eggs, one at a time, beating to fully incorporate before adding the next. Beat in yogurt, extracts and lemon zest.
  3. Sift together flour, salt and baking soda. Add dry ingredients to wet, and stir until well-mixed.
  4. Pour batter into prepared pan and bake in the middle of the preheated oven, 60 minutes or until cake tester inserted in the middle of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool to room temperature.
  5. While cooling, stir together confectioner's sugar and lemon juice until smooth. Spoon over cake once cool. Sprinkle with additional lemon zest while glaze is still wet, if desired.

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