4 Delicious Dishes From Sarabeth's To Make For Christmas Breakfast

WHAT YOU'LL NEED Softened unsalted butter and flour, for the pan 3 cups unbleached all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon fine sea salt 2 teaspoons freshly grated lemon zest (from 2 lemons) 2 1/2 cups superfine sugar 2/3 cup plain yogurt 1/3 cup whole milk 3 tablespoons plus 1 teaspoon fresh lemon juice 1 cup unsalted butter, chilled and cut into 1/2-inch cubes 5 large eggs, at room temperature, beaten LET'S GET COOKING Position a rack in the center of the oven and preheat to 350 degree F. Butter and flour a 10-cup (9-inch) Bundt pan and tap out the excess flour Sift the flour, baking soda, and salt into a medium bowl. In another medium bowl, rub the lemon zest into the sugar with your fingertips. In a small bowl, whisk the yogurt, milk, and lemon juice. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Gradually add the sugar mixture and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs, scraping the sides of the bowl occasionally. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating with the yogurt mixture in two additions, scraping the sides of the bowl and beating briefly after each addition. Scrape the batter into the prepared pan. Smooth the top with the spatula.