Peach Yogurt Pound Cake

Hands on Time: 15-20 minutes
Baking Time: 55-60 minutes
Total Time: 1-1/2 hours
Yield: 12-15

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Rating: 4.0/5 (4 votes cast)


  • 3/4 cup honey or sugar
  • 1 cup (2 sticks) butter or healthy margarine, softened
  • 3 eggs
  • 1 teaspoon fresh grated lemon zest or 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1- 8 ounce carton peach yogurt
  • 2 1/2 cups WEM Organic Whole Wheat Flour, OR WEM Organic Unbleached All-Purpose Flour or 1/2 of each.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 325°F.
  2. Coat a 10 inch Bundt pan heavily with cooking spray.
  3. In large bowl, cream honey or sugar and butter with a whisk or on medium speed with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in lemon, vanilla, and yogurt.
  6. Combine flour, soda and salt and add to creamed mixture, mixing well.
  7. Pour batter into prepared pan.
  8. Bake 55-60 minutes or until a wooden toothpick inserted in center comes out clean.
  9. Cool in pan 15 minutes: remove from pan and cool on rack.

Recipe Tips and Tricks

For an elegant dessert, slice and serve with a dollop of whipped cream or a scoop of peach or raspberry sorbet.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756

War Eagle Bridge Closed (HWY 303)
Updated Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact