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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.

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Nutrition Information:



Serving Size:


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



Saturday 25th of September 2021

Can I use a 9x13 pan instead of a Bundt pan?

Heather Tullos

Sunday 17th of October 2021

Can't say - I have never tried it.


Thursday 22nd of April 2021

I made this cake today and it did not rise like it should have. It is tasty, but not fluffy and light.?

Gayle Boyd

Tuesday 2nd of March 2021

Can you use sour cream instead of the Greek yogurt?

Heather Tullos

Sunday 7th of March 2021

I've never tested it that way; you'd have to try it.


Friday 26th of February 2021

I made this cake today. I thought about Yogurt in a pound cake and Voila! The cake is beautiful! I’ve never chilled the pan before filling and baking a cake, but followed the instructions. I baked it in a ‘tube’ pan as opposed to the ‘bundt’ pan and it is very symmetrical...not lumpy as some pound cakes can be. I have yet to add the glaze as it is continuing to cool. One minor “sticking” point is the duration of the cake to cool. The instructions were for 30 minutes. Generally, I cool for 10 minutes and then invert. After about 25 minutes, I had to gently “knock” to get the cake to release from the pan. Not a disaster, but could have been. Looking forward to enjoying it!


Thursday 14th of January 2021

Can i use plain yogurt instead of greek yogurt?.

Heather Tullos

Saturday 16th of January 2021

You can try it but the protein / consistency / fat content will be different so you may get different results

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