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Yogurt Pound Cake Recipe

Here’s a delicious and moist Yogurt Pound Cake recipe. Using yogurt in the cake makes it wonderfully soft and gives it a slight tang, enhancing the flavors and texture. It’s a simple recipe perfect for afternoon tea or a comforting dessert.


  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup plain yogurt (full-fat or Greek yogurt works best)
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • Zest of 1 lemon (optional for added flavor)

Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tablespoons lemon juice or milk


  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. Mix Dry Ingredients:
    • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients:
    • In a large mixing bowl, whisk together the sugar and yogurt until smooth.
    • Add the eggs one at a time, fully incorporating after each addition.
    • Stir in the vanilla extract and lemon zest (if using).
  4. Combine Wet and Dry Ingredients:
    • Gradually blend the dry ingredients into the wet ingredients, stirring until just combined.
    • Add the vegetable oil and mix until smooth and well incorporated.
  5. Bake:
    • Pour the batter into the prepared loaf pan.
    • Bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Glaze:
    • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
    • If using the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
  7. Serve:
    • Slice and serve the cake once it has cooled. It pairs wonderfully with a cup of tea or a dollop of whipped cream.


  • Yogurt Substitute: You can use flavored yogurt like vanilla or lemon for a different twist.
  • Flavor Add-ins: Incorporate blueberries or a mix of nuts for added texture and flavor.
  • Storing: This cake can be stored at room temperature, covered, for up to three days or refrigerated for a week.

Enjoy your light and tender Yogurt Pound Cake, a simple yet delicious treat that’s perfect for any baking enthusiast looking to add a twist to the traditional pound cake.

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