Lemon Yogurt Pound Cake

Why You’ll Love This Recipe

I love this cake because it delivers plenty of lemon flavor without becoming overly sweet. Fresh zest perfumes the batter, while lemon juice adds the acidity and brightness I want in every slice.

The yogurt is one of my favorite parts of the recipe. It helps me create a tender, moist crumb and adds a subtle tang that works naturally with the lemon.

I also appreciate how versatile this loaf is. I can serve it for breakfast or brunch, enjoy a slice with afternoon coffee or tea, or dress it up with berries and whipped cream for dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Plain Greek yogurt or regular plain yogurt
• Fresh lemon zest
• Fresh lemon juice
• Vanilla extract

For the lemon glaze:

• Powdered sugar
• Fresh lemon juice
• Fresh lemon zest, optional

I prefer using fresh lemons rather than bottled juice because I need both the juice and fragrant zest. I also use full-fat yogurt when possible because I find that it produces an especially rich and tender cake.

Directions

1. I preheat my oven to 350°F (175°C). I grease a 9-by-5-inch loaf pan and line it with parchment paper so I can easily lift out the finished cake.
2. I whisk the flour, baking powder, and salt together in a medium bowl.
3. In a separate large bowl, I beat the softened butter and granulated sugar until the mixture becomes pale and fluffy.
4. I add the eggs one at a time, mixing thoroughly after each addition.
5. I add the lemon zest, fresh lemon juice, and vanilla extract and mix until combined.
6. I mix in the yogurt until the batter is smooth.
7. I gradually add the dry ingredients to the wet ingredients. I mix only until no obvious streaks of flour remain because I don’t want to overwork the batter.
8. I transfer the batter to my prepared loaf pan and smooth the surface with a spatula.
9. I bake the cake for about 50 to 60 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
10. If the top begins browning too quickly, I loosely cover the loaf with aluminum foil during the final portion of baking.
11. I let the cake cool in the pan for about 10 to 15 minutes.
12. I carefully lift the cake from the pan and transfer it to a wire rack to cool completely.
13. To prepare the glaze, I whisk powdered sugar with fresh lemon juice until smooth. I add a little more juice when I want a thinner glaze or more powdered sugar when I want it thicker.
14. Once the pound cake is completely cool, I drizzle the lemon glaze over the top.
15. I let the glaze set before slicing and serving the cake.

Servings and Timing

I usually cut one loaf into about 10 slices.

Prep time: 20 minutes
Bake time: 50–60 minutes
Cooling time: About 1 hour
Total time: About 2 hours 20 minutes
Servings: 10 slices

Variations

For a Lemon Blueberry Yogurt Pound Cake, I gently fold fresh or frozen blueberries into the finished batter. I toss the berries with a small amount of flour first to help distribute them throughout the loaf.

When I want extra citrus flavor, I combine lemon with orange or lime zest. I find that this creates a more complex citrus aroma while keeping lemon as the main flavor.

For a poppy seed variation, I stir poppy seeds into the batter. I especially like the subtle crunch they add to the tender cake.

I can replace part of the vanilla with almond extract when I want a slightly different flavor. I use it sparingly because almond extract can easily overpower the lemon.

When I want a simpler cake, I leave off the glaze and dust the completely cooled loaf with powdered sugar instead.

Storage/Reheating

I store Lemon Yogurt Pound Cake in an airtight container at room temperature for about 2 days. For longer storage, I refrigerate it for up to about 5 days.

I let refrigerated slices return to room temperature before serving because I find that the crumb becomes softer and the lemon flavor is more noticeable.

When I want a warm slice, I microwave it for about 10 to 15 seconds. I use short intervals so the cake stays moist rather than becoming tough.

I can freeze the unglazed cake for up to about 3 months. I wrap the loaf or individual slices securely, thaw them at room temperature, and add fresh lemon glaze after thawing.

FAQs

Can I use Greek yogurt in Lemon Yogurt Pound Cake?

Yes. I like using plain Greek yogurt because its thick texture creates a rich, moist cake. If my yogurt is extremely thick, I make sure the batter remains easily spreadable rather than stiff.

Why did my pound cake turn out dry?

I avoid overmeasuring the flour, overmixing the batter, and baking the cake longer than necessary. I begin checking the loaf near the lower end of the baking range and remove it once a tester comes out with only a few moist crumbs.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it gives me a brighter flavor, and fresh lemons also provide the zest that contributes much of the cake’s citrus aroma. Bottled juice can work when necessary, but I still try to use fresh zest.

Can I make Lemon Yogurt Pound Cake ahead of time?

Yes. I can bake the loaf a day before serving and keep it well covered. I often wait to add the glaze until the cake has completely cooled and I’m closer to serving it.

Can I make this cake with blueberries?

Yes. I gently fold blueberries into the batter immediately before transferring it to the loaf pan. I can use fresh or frozen berries, and I avoid thawing frozen blueberries first so they don’t release too much juice into the batter.

Conclusion

Lemon Yogurt Pound Cake gives me a moist, buttery crumb with plenty of fresh citrus flavor and a subtle tang from the yogurt. The simple lemon glaze adds sweetness and makes the finished loaf even more fragrant.

Lemon Yogurt Pound Cake

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Lemon Yogurt Pound Cake is a moist, tender loaf with a buttery crumb, fresh lemon flavor, and a subtle tang from yogurt. A simple lemon glaze adds a bright, sweet finish that makes it perfect for brunch, tea, or dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 2 hours 20 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup plain Greek yogurt or regular plain yogurt
• 2 tablespoons fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, for the glaze
• 2 tablespoons fresh lemon juice, for the glaze
• 1 teaspoon fresh lemon zest, optional, for the glaze

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the cake.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Add the lemon zest, fresh lemon juice, and vanilla extract and mix until combined.
6. Mix in the yogurt until the batter is smooth.
7. Gradually add the dry ingredients to the wet ingredients, mixing only until no obvious streaks of flour remain.
8. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
9. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
10. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final portion of baking.
11. Let the cake cool in the pan for 10 to 15 minutes.
12. Carefully lift the cake from the pan and transfer it to a wire rack to cool completely.
13. To make the glaze, whisk the powdered sugar with 2 tablespoons fresh lemon juice until smooth. Add additional lemon juice for a thinner consistency or powdered sugar for a thicker glaze.
14. Drizzle the lemon glaze over the completely cooled pound cake and finish with optional fresh lemon zest.
15. Let the glaze set before slicing and serving.

Notes

• Full-fat plain Greek yogurt produces an especially rich, moist crumb, but regular plain yogurt can also be used.
• Fresh lemon juice and zest provide the brightest citrus flavor. Bottled juice can be substituted when necessary, but fresh zest is still recommended.
• For a lemon blueberry variation, toss fresh or frozen blueberries with a little flour and gently fold them into the finished batter. Do not thaw frozen berries first.
• Add orange or lime zest alongside the lemon zest for a more complex citrus flavor.
• Stir poppy seeds into the batter for a lemon poppy seed variation.
• A small amount of almond extract can replace part of the vanilla, but use it sparingly so it does not overpower the lemon.
• For a simpler finish, omit the glaze and dust the completely cooled loaf with powdered sugar.
• Store the cake in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
• Freeze the unglazed loaf or individual slices for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 330 kcal
• Sugar: 31 g
• Sodium: 210 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg