Heat the oven to 350°F. Grease a 10-inch Bundt pan (12-cup capacity)
Sift the flour, baking powder, baking soda and salt in a bowl. Set aside
Beat butter on medium-low until smooth, then increase to medium-high for 2 min until light. Gradually add sugar, then eggs one at a time, beating 1 min each. Scrape bowl as needed, then blend in the vanilla extract.
Reduce speed to low. Add flour mixture alternately with yogurt, beginning and ending with flour (3 parts flour, 2 parts yogurt). Mix just until combined after each addition, scrape bowl, and mix 10 seconds more.
Spoon batter into pan and smooth the top. Bake 60–65 min until golden and a toothpick comes out clean. Cool on rack 10–15 min, invert to remove, then dust with confectioners’ sugar before serving.
Variations: Cinnamon Pecan: Fold in 1 tsp cinnamon, 1 cup chopped pecans, and 3 Tbsp sugar. Chocolate Fleck: Add ½ cup finely chopped semisweet chocolate. Citrus: Mix in zest of 1 orange and 1 lemon when creaming butter.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
