Introduction
Lemon Greek Yogurt Pound Cake is a vibrant and indulgent dessert that combines the tangy brightness of fresh lemon with the creamy texture of Greek yogurt for a moist and flavorful pound cake. The light lemon flavor pairs perfectly with the rich, velvety crumb, creating a delightful treat that’s both refreshing and satisfying. Whether served as an afternoon snack, a light dessert, or as a treat for a special occasion, this cake is sure to please any crowd.
What I love most about this cake is the combination of textures and flavors. The tang from the Greek yogurt gives it a subtle creaminess, while the fresh lemon adds just the right amount of zing, elevating the taste in every bite. I first made this cake for a sunny spring gathering, and it quickly became a favorite. The aroma of lemon filling the kitchen instantly lifts the mood—it’s an instant mood booster.
Even better, this recipe is easy to make and a great way to use Greek yogurt to add a little extra moisture to your baked goods. You can also add a glaze for an extra layer of sweetness or customize it with fresh berries or a dusting of powdered sugar on top. Once you try this Lemon Greek Yogurt Pound Cake, it’s sure to become your go-to dessert—simple, delicious, and always impressive!
Perfect for:
- Afternoon tea or coffee breaks
- Potlucks or family gatherings
- Birthdays or celebrations
- Dessert or light snack
Why You’ll Love This Recipe
- Moist and Light: Greek yogurt makes the cake incredibly moist while the lemon provides a refreshing tang.
- Rich in Flavor: The cake is beautifully enhanced by the zesty lemon, creating a perfect balance of sweetness and acidity.
- Easy to Make: No complex steps—just mix, bake, and glaze.
- Perfectly Versatile: It pairs wonderfully with fruit, whipped cream, or even a simple dusting of powdered sugar.
- Healthier Twist: Using Greek yogurt gives a slightly healthier twist by adding protein and probiotics.
Preparation and Cooking Time
- Total Time: 1 hour 20 minutes
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Servings: 10–12 slices
- Calories per Serving: Approximately 250-300 calories
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
Ingredient Highlights
- Greek Yogurt: Provides moisture, tang, and a boost of protein, while making the cake light and fluffy.
- Lemon: Adds fresh brightness and a slight tartness that balances the sweetness of the cake.
- Butter: Ensures a rich and tender texture.
- Vanilla: Adds a warm, aromatic flavor that complements the lemon zest.
Step-by-Step Instructions
Prepare the Cake:
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Incorporate Yogurt and Lemon Juice: Mix in the Greek yogurt and lemon juice.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Glaze:
- Make the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Finish and Serve:
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top of the cake.
- Slice and Serve: Slice the cake and serve at room temperature.
How to Serve
- Serve as-is or with a dollop of whipped cream or a handful of fresh berries for extra flair.
- Great with a cup of tea or coffee for a delightful afternoon snack.
- You can also serve it as a light dessert after a meal.
- Store leftover cake in an airtight container for a few days. It also freezes well for longer storage.
Additional Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing, which ensures better incorporation and texture.
- Zest the Lemon First: When zesting the lemon, make sure to do it before juicing to prevent the zest from being coated with juice.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix until everything is just combined.
- Customize the Glaze: You can make the glaze a bit thicker or thinner depending on your preference. If you prefer less sweetness, adjust the powdered sugar.
Recipe Variations
- Blueberry Lemon Cake:
- For a fruity twist, fold in 1 cup of fresh or frozen blueberries into the batter. The burst of blueberries pairs beautifully with the zesty lemon, creating a cake that’s both refreshing and full of vibrant flavor.
- Coconut Flavored Cake:
- Add ¼ cup of shredded coconut to the batter to bring a tropical flair to your cake. The coconut adds texture and a subtle flavor that complements the lemon base perfectly, making it feel like a sunny vacation in dessert form.
- Strawberry Swirl:
- Incorporate chopped strawberries into the batter, then use a knife or skewer to gently swirl them through. This adds a sweet, marbled effect to the cake with ribbons of fresh strawberry flavor in every bite.
- Lemon Poppy Seed Cake:
- For an extra element of flavor and texture, add 1–2 tablespoons of poppy seeds to the batter. The seeds lend a slight crunch and complement the lemony notes for a slightly nutty twist on the classic recipe.
- Vegan Option:
- Make the cake vegan-friendly by using non-dairy yogurt in place of regular yogurt, and substitute eggs with a flaxseed or chia seed egg replacement. This creates a dairy- and egg-free version of the cake while still maintaining its soft and fluffy texture. the eggs with a flaxseed or chia seed egg replacement.
Freezing and Storage
- Freezing: This cake freezes beautifully. Once fully cooled, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator when ready to enjoy.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. The glaze may soften over time, so it’s best served fresh but still tasty for a few days.
Special Equipment
- 9×5-inch Loaf Pan: The ideal size for this pound cake, providing an even bake.
- Electric Mixer or Stand Mixer: To easily cream the butter and sugar until fluffy.
- Lemon Zester or Grater: For zesting the lemon to get the fragrant outer peel for the cake and glaze.
FAQ Section
- Can I use flavored yogurt for this recipe?
While plain Greek yogurt is preferred, you can experiment with lemon-flavored or vanilla yogurt for a unique twist. However, the taste may be slightly different. - Can I make this recipe into cupcakes?
Yes, this recipe can be made into cupcakes. Just reduce the baking time to 18-20 minutes. - Can I make a glaze with powdered sugar and honey?
Yes, you can substitute some of the powdered sugar with honey for a sweeter and slightly different flavor profile. - Can I add more lemon juice to the batter?
Yes, you can adjust the amount of lemon juice in the batter to your taste, but make sure it doesn’t make the batter too wet. - How can I keep the cake from sticking to the pan?
Grease and flour the pan, or line it with parchment paper, to ensure the cake comes out easily once baked.
Conclusion
Lemon Greek Yogurt Pound Cake is a vibrant and delicious dessert that beautifully combines the tangy brightness of lemon with the creamy richness of Greek yogurt. Its tender crumb and zesty flavor make it perfect for a light yet satisfying treat, whether enjoyed as a dessert, a snack, or even as a brunch addition. The cake’s moist texture paired with a delicate lemon glaze adds a delightful finish that’s sure to please all tastes.
This pound cake is simple to make and can easily be personalized with a touch of fresh berries or even a hint of vanilla if you like. Whether you serve it plain or dressed up with whipped cream, it’s a fantastic way to add a bit of sunshine to your table.
Bake this cake today, and let the fragrant citrus scent fill your kitchen! Don’t forget to take a picture of your creation and share it on Instagram—tag me so I can celebrate your delicious success. Happy baking!