• 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


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

  1. Preheat oven to 325°F.
  2. Coat a 10 inch Bundt pan heavily with cooking spray.
  3. In a 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 the center comes out clean.
  9. Cool in pan 15 minutes: remove from pan and cool on a 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.