Name: Yogurt Pound Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1 tablespoon lemon zest (optional)

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Yogurt pound cake is one of my favorite simple bakes when I want something moist, tender, and comforting. I love how the yogurt adds richness without making the cake heavy, giving it a soft crumb and subtle tang. It’s the kind of cake I enjoy with coffee, as a light dessert, or even for breakfast.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and very reliable. I like how yogurt keeps the cake moist for days while adding a gentle depth of flavor. It’s also versatile, since I can dress it up with citrus, glaze, or fruit, or keep it plain and simple. Yogurt Pound Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
plain yogurt
granulated sugar
eggs
vegetable oil or melted butter
vanilla extract
lemon zest (optional)

Directions

I start by preheating the oven and greasing a loaf pan. In a bowl, I whisk together the flour, baking powder, and salt. In another bowl, I mix the yogurt, sugar, eggs, oil or butter, and vanilla until smooth. I gradually stir the dry ingredients into the wet mixture until just combined. If I’m using lemon zest, I fold it in at the end. I pour the batter into the prepared pan and bake until the top is golden and a toothpick inserted in the center comes out clean. I let the cake cool slightly before removing it from the pan.

Servings and timing

I usually slice this cake into 8 to 10 servings.
Preparation time: about 10 minutes
Baking time: about 45 to 50 minutes
Total time: approximately 1 hour

Variations

I sometimes add blueberries or chocolate chips for extra flavor. When I want a citrus version, I use orange or lemon zest and finish with a light glaze. I also enjoy swapping vanilla extract for almond extract for a slightly different taste.

storage/reheating

I store yogurt pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating, I warm slices briefly in the microwave to bring back their soft texture.

FAQs

What type of yogurt works best?

I like using plain full-fat yogurt, but Greek yogurt also works well with a slightly denser texture.

Can I make this cake ahead of time?

I often do, since the flavor and texture improve after a day.

Can I reduce the sugar?

I slightly reduce it sometimes, but I keep enough to maintain the classic pound cake texture.

Why is my pound cake dry?

I make sure not to overbake it and measure the flour carefully to keep it moist.

Can I freeze yogurt pound cake?

I freeze individual slices wrapped tightly for up to 2 months and thaw at room temperature.

Conclusion

Yogurt pound cake is a timeless, comforting bake I love for its simplicity and moist texture. It’s easy to make, endlessly adaptable, and always satisfying, making it a recipe I return to whenever I want a dependable homemade cake.

Yogurt Pound Cake

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A simple, moist, and tender yogurt pound cake with a soft crumb and subtle tang, perfect for coffee, dessert, or even breakfast.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, mix the yogurt, sugar, eggs, oil or melted butter, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the lemon zest if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool slightly before removing it from the pan and slicing.