Skip to Content

Lemon Yogurt Pound Cake

This Lemon Yogurt Pound Cake Recipe is a simple dessert that will feed a crowd. The crumb is tender, the cake is moist, the glaze is both sweet and tart. Serve this at your next cook out, brunch, or pot luck!

Lemon Yogurt Pound Cake Recipe

I’m sitting here writing this, and am ACTIVELY trying to talk myself out of a slice of this cake. Because I ought to be eating yogurt, or granola. I should maybe slice some strawberries or a cantaloupe.

But this Lemon Yogurt Pound Cake is hanging out under the glass cover of my cake stand, looking all perfect with it’s tender crumb and soft buttery lemon color, and every time I go to refill my coffee it is begging to accompany me back to my desk.

Pound cake goes really well with coffee.

Plus it’s Friday. Plus there’s yogurt IN the cake so… I should have a slice. You should, too.

Pound Cake with Greek yogurt

Typically when I add Greek yogurt to a recipe, it’s for the tangy flavor, the added protein, and the reduced calories. Like with these Whipped Feta Breakfast Crostinis. Or in the Best No Bake Spinach Dip.

With this pound cake recipe though, the Greek yogurt adds richness and moisture. Sort of like when you add sour cream to cake or quick bread batter.

Lemon Pound Cake Recipe

I found this recipe in my Cabot Creamery Cookbook , and like all their recipes, it is stellar. I made a few changes to the original, reducing the sugar, putting the ingredients together in a slightly different way, etc, but it is the same basic cake and I love it so much it is calling to me at breakfast.

Lemon Pound Cake Recipe

 If you love cooking with Greek yogurt, you’ll wanna try these…

Greek Yogurt Biscuit Recipe

Healthy Spinach and Feta Greek Pasta Salad


Greek Yogurt Cheddar Biscuits are big and fluffy and are made without the butter! They ring in at just over 200 calories each. Perfect for breakfast, lunch or dinner, as a sandwich or on the side. I love these biscuits, y’all.

Healthy Greek Yogurt Pasta Salad is great as a side or for lunch on the go! Add chicken and make it a meal. 

Lemon Yogurt Pound Cake
Yield: serves 16

Lemon Yogurt Pound Cake

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

This Lemon Yogurt Pound Cake is a tender, buttery, loaded with lemon flavor, pound cake that will make your dessert guests swoon!


For the Cake:

  • 2 cups granulated sugar
  • 2 tablespoons lemon zest (from 3-4 medium sized lemons)
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh lemon juice
  • 6 large eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup plain Greek style yogurt

For the Glaze:

  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar


  1. Preheat the oven to 325F. Butter and flour a 12-cup bundt pan and chill it while you prepare the batter.
  2. Whisk together the sugar and lemon zest. For extra lemon flavor you can rub the zest into the sugar with your fingers for a minute. Beat the lemon sugar and butter together until fluffy. Then add the lemon juice and beat on medium until combined.
  3. Add the eggs one at a time.
  4. In another bowl whisk together the flour, salt, baking powder and baking soda. Add the flour mixture in thirds, alternating with the yogurt, starting and ending with the flour. Mix between each addition JUST until the ingredients are barely combined. Be careful not to over mix (this gives you ultra tender pound cake).
  5. Pour the batter into the prepared cake pan and bake for 1 hour and 5 minutes. Check with a skewer for doneness.
  6. Let the cake cool IN the pan for about 30 minutes. CAREFULLY turn it out onto a wire rack to cool completely.
  7. To make the glaze, whisk together the 2 tablespoons lemon juice with the powdered sugar. Drizzle the glaze over the cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 226mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g

Did you make this recipe?

I'd love to hear from you! Leave a comment or review, or share a photo on Instagram! Tag @sugardishme and use #sugardishme


Chicken Cordon Blue Pizza
Chicken Cordon Bleu Pizza
← Read Last Post
Garlic Shrimp Square
Easy Tapas Recipes
Read Next Post →

Sana Mustafa

Thursday 26th of March 2020

Hello , I’ve never had to chill the Bundt pan . Is there a reason for that?


Wednesday 22nd of March 2017

Will this work with non-fat greek yogurt?

Heather Tullos

Wednesday 22nd of March 2017

sure will!

Julie B

Wednesday 22nd of March 2017

my cake fell. i've only had a cake fall once before. any ideas why?

Carolyn Montgomery

Saturday 16th of September 2017

I know its been a while, but i was just looking for a recipe to use up some greek yogurt and came accross your comment...Did you use a bundt pan? I've never had cake fall in a bundt.

Heather Tullos

Wednesday 22nd of March 2017

Hey Julie,

With 6 eggs, baking soda, and baking powder for leavening here I have no idea why your cake might have fallen. Can you check the date on your baking powder? Did you beat well with each egg addition? Is your oven cooking at the right temperature?