Ingredients:

  • 225g unsalted butter, softened to 65°F
  • 300g granulated sugar
  • 5 large eggs, room temperature
  • 15ml vanilla bean paste or extract
  • 375g all-purpose flour, leveled
  • 5g baking powder
  • 3g fine sea salt
  • 120g whole milk Greek yogurt, room temperature
  • 120g powdered sugar
  • 30ml whole milk
  • 2ml vanilla extract

Instructions:

  1. Preheat your oven to 325°F (165°C). Liberally grease a 10-cup Bundt pan or 9x5-inch loaf pan with softened butter and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 5 minutes until the mixture is pale, voluminous, and nearly white.
  3. Reduce the mixer speed to medium. Add the eggs one at a time, allowing each to fully incorporate before adding the next. If the mixture curdles, add a tablespoon of the measured flour to re-emulsify.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt and vanilla bean paste.
  5. Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour 5 minutes or until a skewer inserted into the center comes out with just a few moist crumbs.
  6. Whisk together powdered sugar, whole milk, and vanilla extract to create the glaze. Drizzle over the cooled cake before serving.