12 Tbs unsalted butter, room temperature
1/2 cup brown sugar
zest of 3 meyer lemons
2/3 cup siggi’s Vanilla yogurt
1/4 cup honey
2 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Preheat oven to 350°F
Butter and flour a 9x 3 spring form pan.
In a stand mixer with a paddle attachment, cream butter and sugar.
Slowly add in one egg at a time until fully incorporated before adding the next one. Mix in the lemon zest. To that mixture, add the honey and vanilla yogurt and combine.
In a separate mixing bowl, combine flour, baking powder, baking soda and salt.
Slowly add the dry mix to the wet mix until well combined. Transfer the mixture into the prepared pan and place in the middle rack of the oven for about 40-45 minutes or until a toothpick comes out clean. Allow to cool before removing from pan.