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Kamut lemon pound cake sliced on a white platter.
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4.25 from 4 votes

Kamut Lemon Pound Cake

This healthier version of my favorite pound cake will quickly become a favorite in your house as well!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: ancient grain, kamut, lemon, pound cake
Servings: 12
Author: Amy- A Red Spatula


  • 1 8 cup bundt pan


  • 2 ¾ cup, plus 1 tablespoon kamut flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup softened butter
  • 1 ¾ cup granulated sugar
  • 3 eggs
  • ¾ cup buttermilk
  • ¼ cup plain greek yogurt
  • ¼ cup lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla


  • Preheat the oven to 350 degrees. Spray or grease your pan for baking. Set it aside.
  • In a small bowl, combine the flour, baking soda, and salt. Set this aside.
  • In another bowl, add the softened butter and granulated sugar. beat this for a minute or 2 until the butter is light and soft. To this add in the lemon zest, juice, eggs, Greek yogurt, and buttermilk.
  • This time only mix to combine. Last is the dry ingredients. Add them and mix to combine.
  • Pour into your prepared pan. Place in the oven and bake for 50-55 minutes.
  • Remember that with whole grains, you need to underbake it just slightly. This will keep the cake from drying out with the whole grains in it.
  • Remove it from the oven. Let it cool in the pan for about 5 minutes. I don't let it sit in the pan for too long or it will get stuck. Then gently run a knife around the edges and turn it out onto your cooling rack. Turn it to make sure the top is facing up.