Ingredients
- 227 g unsalted butter, at room temperature, plus more for the pan
- 347 g granulated sugar
- 4 large eggs
- 1 tablespoon finely grated lemon zest
- 30 ml fresh lemon juice
- 227 g plain yogurt
- 405 g unbleached all-purpose flour, plus more for the pan
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 160 g chopped dried apricots
- 85 g shelled unsalted pistachios
Instructions
Preheat the oven to 175°C. Butter and flour a 25 cm Bundt or tube pan.
In a large bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and yogurt until just combined. (The mixture may look like it’s curdled. Don’t worry, it will smooth out when dry ingredients are added.)
In a medium bowl, stir together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture and mix just until blended. The batter will be thick. Stir in the apricots and nuts. Spread the batter evenly in the prepared pan.
Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes, then unmold the cake on a wire rack and let it cool completely prior to slicing.