Description
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.
Ingredients
Scale
For the Cake
- 1¾ cups (220 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 g) plain Greek yogurt (whole-milk yogurt gives best texture)
- 2 tsp pure vanilla extract
- Zest of 1 lemon (optional, but recommended)
For the Glaze (Optional)
- 1 cup (120 g) powdered sugar, sifted
- 2–3 Tbsp milk or Greek yogurt
- ½ tsp vanilla extract
Instructions
- Preheat & Prep Pan
- Preheat oven to 350 °F (175 °C).
- Grease and flour your loaf pan (or line with parchment overhang for easy removal).
- Combine Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar
- In a large bowl (or stand-mixer bowl), beat softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add Eggs
- Add eggs one at a time, beating well after each addition. Scrape down the sides as needed.
- Incorporate Yogurt & Flavorings
- Mix in yogurt, vanilla extract, and lemon zest (if using) until just combined.
- Fold in Dry Ingredients
- With the mixer on low (or by hand), add the flour mixture in two additions, folding gently until no streaks of flour remain. Avoid over-mixing.
- Bake
- Pour batter into the prepared pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool
- Allow cake to rest in the pan on a wire rack for 10 minutes.
- Carefully invert onto the rack, peel off parchment (if used), and cool completely before glazing or slicing.
- Optional Glaze
- Whisk powdered sugar, milk (or yogurt), and vanilla until smooth.
- Drizzle over cooled cake and let set for 10 minutes.
Notes
This moist and tender yogurt pound cake is a timeless classic with a tangy twist. Enjoy it as a light dessert, afternoon snack, or sweet breakfast with a cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Yogurt Pound Cake