Yogurt Pound Cake: A Tender, Moist Loaf Cake Enriched with Creamy Yogurt and a Hint of Lemon

Yogurt Pound Cake is a delightful dessert that is both soft and tangy, offering the perfect balance of sweetness and subtle acidity. This recipe features creamy Greek yogurt, which imparts moisture and richness to the cake, making it perfect for breakfast, tea time, or an anytime treat. Whether you enjoy it on its own or with a light glaze, this cake is sure to impress with its tender crumb and zesty flavor. In this article, we’ll explore the recipe in detail, offering step-by-step directions, variations, FAQs, and much more.

What is Yogurt Pound Cake?

Yogurt Pound Cake is a moist, dense, and flavorful cake made with Greek yogurt. The yogurt not only helps to keep the cake moist but also gives it a slight tang that pairs beautifully with the sweetness of the cake. Traditionally, pound cakes are known for their buttery richness and dense texture, but adding yogurt lightens the crumb while keeping it incredibly tender.

This particular recipe is a simple yet delicious version of yogurt pound cake, featuring lemon zest for a fresh, citrusy touch. It’s easy to make and can be enjoyed fresh from the oven or stored for later. The cake’s tangy yogurt flavor makes it stand out from other traditional pound cakes, making it a unique choice for any occasion.

The Origin of Yogurt Pound Cake

While the origin of yogurt pound cake may not be as well-documented as some other classic cakes, its development likely stems from the broader trend of incorporating yogurt into baked goods for its moisture, tang, and health benefits. In countries where yogurt has been a staple food for centuries, it is not uncommon to use yogurt in a variety of desserts, cakes, and pastries.

In many ways, this cake can be seen as a modern twist on the traditional pound cake, which historically used equal parts butter, sugar, eggs, and flour. Over time, variations such as the yogurt pound cake have emerged, adding a creamy element that enhances the texture and flavor of the cake.

Ingredients for Yogurt Pound Cake

Before we dive into the step-by-step directions, let’s first take a look at the ingredients required for this recipe. The combination of these simple ingredients creates a soft, moist, and flavorful cake that is sure to please.

For the Cake:

• 1¾ cups (220 g) all-purpose flour – This serves as the base of the cake and gives it structure.
• 1½ tsp baking powder – This helps the cake rise and become fluffy.
• ½ tsp baking soda – Works with the yogurt to create a light texture.
• ¼ tsp salt – Balances the sweetness and enhances the flavor of the cake.
• ½ cup (113 g) unsalted butter, softened to room temperature – Adds richness and moisture.
• ¾ cup (150 g) granulated sugar – Sweetens the cake and helps it brown during baking.
• 3 large eggs, room temperature – Binds the ingredients together and provides structure.
• 1 cup (240 g) plain Greek yogurt – Provides moisture, tang, and richness to the cake.
• 2 tsp pure vanilla extract – Adds depth and a subtle sweetness.
• Zest of 1 lemon (optional, but recommended) – Adds a refreshing citrus note that brightens the flavor.

For the Glaze (Optional):

• 1 cup (120 g) powdered sugar, sifted – Sweetens the glaze and gives it a smooth consistency.
• 2–3 Tbsp milk or Greek yogurt – Helps to thin the glaze to the desired consistency.
• ½ tsp vanilla extract – Complements the glaze and enhances the overall flavor.

Equipment Needed:

• 9×5 inch (23×13 cm) loaf pan
• Mixing bowls
• Electric mixer (handheld or stand)
• Whisk & rubber spatula

Step-by-Step Directions and Preparation Method

Now, let’s go through the steps to make this delicious Yogurt Pound Cake. It’s a simple process that yields outstanding results.

Step 1: Preheat & Prep Pan

Begin by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly from the moment it’s placed in the oven.

Next, grease and flour your loaf pan. Alternatively, you can line the pan with parchment paper, allowing an overhang for easy removal once the cake has cooled. This step is essential to ensure the cake comes out of the pan easily and retains its perfect shape.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the following dry ingredients:

• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Whisk them together until evenly combined, and then set this bowl aside. The dry ingredients are crucial for the structure and texture of the cake, so ensure they are well-mixed.

Step 3: Cream Butter & Sugar

In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy. This usually takes about 2–3 minutes. Creaming the butter and sugar is a key step, as it creates air pockets that help the cake rise during baking.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure that all ingredients are fully incorporated. The eggs provide structure and stability to the cake, so it’s important to add them slowly and mix thoroughly.

Step 5: Incorporate Yogurt & Flavorings

Add the Greek yogurt, vanilla extract, and lemon zest (if using) to the batter. Mix until just combined. The yogurt adds moisture and richness, while the vanilla and lemon zest provide additional flavor complexity. Be careful not to overmix at this stage; you want the ingredients just blended.

Step 6: Fold in Dry Ingredients

With the mixer on low or using a rubber spatula, add the dry flour mixture in two additions. Fold it gently until there are no visible streaks of flour. Over-mixing can result in a dense cake, so mix just until combined.

Step 7: Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Keep an eye on the cake during the last few minutes of baking, as oven times can vary. If the top starts to brown too quickly, you can tent it with aluminum foil.

Step 8: Cool

Allow the cake to rest in the pan on a wire rack for 10 minutes. After that, carefully invert the cake onto the rack, remove the parchment paper (if used), and allow it to cool completely before glazing or slicing. This cooling period is essential for the cake to set and achieve the best texture.

Optional Glaze:

While the cake cools, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or yogurt), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.

Tips & Variations of Yogurt Pound Cake

Here are a few ways you can customize your Yogurt Pound Cake:

• Flavor Swaps: If you’re not fond of lemon, you can replace the lemon zest with orange zest, add a splash of almond extract, or even mix in ground cinnamon for a cozy, spiced twist.
• Fruit Add-Ins: For added flavor and texture, gently fold in ½ cup fresh berries or chopped stone fruit (like peaches or plums) into the batter.
• Yogurt Choice: Full-fat Greek yogurt will yield the richest, moistest crumb, but low-fat yogurt works as well, though it may result in a slightly denser texture.
• Make it Gluten-Free: If you need a gluten-free option, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.

FAQs About Yogurt Pound Cake

Can I make Yogurt Loaf Cake without the glaze?

Yes, the glaze is optional. If you prefer a less sweet version, simply skip the glaze, and the cake will still be delicious on its own.

Can I use flavored yogurt in this recipe?

While plain Greek yogurt works best for this recipe, you can experiment with flavored yogurts like vanilla or berry. Just be aware that the flavor profile of the cake will change accordingly.

Can I freeze Yogurt Pound Cake?

Yes, this cake freezes well. To freeze, wrap individual slices in plastic wrap and store in an airtight container or zip-lock bag for up to 1 month. Thaw at room temperature before enjoying.

How long will the cake last?

The cake stays fresh for about 3 days at room temperature. You can also refrigerate it for up to 5 days or freeze it for longer storage.

Conclusion

Yogurt Pound Cake is a moist, flavorful cake that combines the richness of Greek yogurt with a subtle citrus zing from lemon zest. Whether you’re enjoying it with a cup of tea, as a breakfast treat, or simply as an indulgent snack, this cake is sure to become a favorite in your baking repertoire. It’s easy to make, customizable, and yields consistently delicious results. Try this recipe today and enjoy the perfect balance of tangy yogurt and sweet cake in every bite!

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