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Lemon Greek Yogurt Pound Cake

January 5, 2015 by Audra 29 Comments

LemonPoundCake3

It’s January 5th, you guys are cool to be back to sweets again right? I tried to crank out a healthier recipe for you today, but then I made this amazing pound cake over the weekend and I just couldn’t wait to share. I do have some non-dessert recipe plans for this month, but for today it’s all about this super luscious lemon-y cake.

LemonPoundCake

You may notice a trend on the blog in terms of quick breads/loaf cakes. I like to find my all-time favorite recipe- really make sure it’s perfect and then reiterate to you guys until you immediately make it. So far I have The Best Banana Bread (ever,) Gingerbread, and Easy Pumpkin Loaf. A classic, super moist, super velvety Lemon Pound cake was an obvious addition to this list don’t you think?

This cake is super lemon-y, and the addition of yogurt makes it just over-the top good. The texture is unreal. On it’s own, the cake isn’t actually overly sweet, but I drenched it in a lemon syrup and then an lemon glaze on top of that. Trust me- the combo of both is to die for. Can you tell I love this cake!?

LemonPoundCake2

Print
Lemon Greek Yogurt Pound Cake
Yield: 1 9 inch loaf
 
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar, plus ¼ cup for glaze
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup lemon juice for cake, plus ¼ cup for syrup and 2 tablespoon for glaze
  • ½ cup greek yogurt
  • zest of one lemon
  • ½ cup powdered sugar
Instructions
  1. In a small bowl whisk together the flour, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
  3. Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
  4. Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
  1. Stir together ¼ cup of lemon juice and ¼ cup sugar until sugar has dissolved.
For the glaze:
  1. Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
  1. Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
Notes
Recipe adapted from The Food Network
3.5.3251

Filed Under: Cake, Dessert, Recipes Tagged With: Lemon, Yogurt

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Comments

  1. Rachel @ Bakerita says

    January 5, 2015 at 12:03 pm

    This sounds amazing, especially with that syrup AND glaze! OMG, lemon heaven. Gotta bake this one up and share with my lemon-loving mom, she’ll be in heaven! Pinned :)

    Reply
  2. Susan P says

    January 5, 2015 at 12:11 pm

    Your baking/cooking always looks amazing! Beautiful photography. What do you do with all these goodies. You can’t possibly eat it all and stay so thin!

    Reply
  3. Tricia says

    January 5, 2015 at 2:17 pm

    so so beautiful audra. i brought back 10 meyer lemons from my sis in law’s tree…..i’m tempted to make a few of these loaves with that! can’t wait to see you in person by the way!

    Reply
  4. Tricia says

    January 5, 2015 at 2:17 pm

    so so beautiful audra. i brought back 10 meyer lemons from my sis in law’s tree…..i’m tempted to make a few of these loaves with that! can’t wait to see you in person by the way!

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    January 5, 2015 at 5:03 pm

    Pound cakes like this make my heart beat faster. I just love a good cake that is made simply like this!

    Reply
  6. Lisa | Sweet 2 Eat Baking says

    January 5, 2015 at 6:20 pm

    Happy 2015, Audra. Hope you and the fam had a wonderful Christmas and New Year.

    Healthier desserts? What are those? :lol: But in all honesty, this looks like it tastes phenomenal. Bring on the pound cake fest!

    Reply
  7. Elisa @ Insalata di sillabe says

    January 6, 2015 at 8:20 am

    I love anything lemon-y so you can bet this loaf drenched in lemon syrup and then finished with lemon glaze looks like a dream come true to me!

    xo, Elisa

    Reply
  8. Joanne says

    January 6, 2015 at 4:27 pm

    I always have room for dessert, especially if we’re talking something sweet-tart and ultra lemony! This sounds great to me.

    Reply
  9. francesca says

    January 8, 2015 at 7:42 am

    I make something similar with pistachios in a bundt – the lemon is so so lovely and the yogurt does this great thing for the density of the cake. One bowl baking is THE bestest.

    Reply
  10. Mona says

    January 8, 2015 at 10:08 pm

    Looks and sounds divine….I have this in the oven right now! Just wondering, are the lemon juice and sugar for the syrup supposed to be boiled/heated?

    Reply
    • Audra says

      January 9, 2015 at 11:26 am

      You know I didn’t do that. You can though!

      Reply
  11. Lynna says

    January 15, 2015 at 1:23 am

    This looks fabulous!! I love lemon flavored desserts.

    Reply
  12. Céline from Switzerland says

    January 23, 2015 at 7:15 am

    I just baked it this morning and it is soooooo good!!!!!! Thank you so much for sharing such amazing yet simple receipes!!!! I only had almond greek yogurt in my fridge but it worked just fine as well :-)

    Reply
  13. Shailaja Desai says

    February 4, 2016 at 12:48 am

    This looks divine!!!

    Reply
  14. Tracey says

    February 15, 2016 at 9:06 am

    I made this yesterday for my Valentine Day dessert because my mom loves lemon. She adored it. I did heat the syrup to dissolve the sugar. I also added a drop of lemon extract to the glaze to amp up the lemon flavor since there wasn’t rind in the glaze. I would definitely make this again.

    Reply
  15. Anna says

    February 23, 2016 at 7:30 am

    This was so good. It’s almost like a lemon square in cake form. I made it for the people at work and they loved it. I halved the recipe using a mini-loaf pan and added vanilla bean to the glaze. Perfection!

    Reply
  16. Melissa says

    April 8, 2016 at 5:40 pm

    Made this on Sunday. Mid-way through the recipe I realized I actually DIDN’T have any Greek yogurt and I only had 3 eggs. I subbed heavy cream and kept it at 3 eggs…easily the best lemon pound cake I’ve ever had. And I didn’t even put syrup or glaze on it. Omg must make again.

    Reply
  17. Judy says

    August 18, 2016 at 9:56 pm

    Could you make this in a bundt plan?

    Reply
    • Audra says

      August 18, 2016 at 10:33 pm

      Yes I don’t see why not!

      Reply
  18. Brett says

    March 17, 2017 at 10:21 am

    Thank you for this recipe. I tried it yesterday. It makes a lovely lemony pound cake.

    I needed 4 lemons in total for the lemon juice in the batter, syrup, and glaze. One individual yogurt cup (5.3 oz net weight) contains slightly more than the 1/2 cup of yogurt that the recipe specifies.

    Reply
  19. Katie says

    October 23, 2017 at 11:51 am

    Hi! Salted or unsalted butter?

    Reply
    • Audra says

      October 26, 2017 at 9:55 pm

      Always unsalted!

      Reply
  20. Dorianne says

    September 1, 2018 at 5:54 am

    Can I replace the all purpose flour with self-raising one? (As this is what I have at the moment) & if I do that do I still use the baking powder?

    Reply
  21. Barb Hollis says

    March 4, 2019 at 9:01 pm

    They all look delicious, is going to be hard which one to pick first!

    Reply
  22. L says

    April 6, 2020 at 9:11 am

    My Greek yogurt is 2%. Do you think that’s enough fat to create a tender loaf? Or should I try to find one higher in fat?

    Reply
  23. Suzanne says

    May 7, 2020 at 2:41 pm

    This looks so good! Can I use sour cream instead of yogurt?

    Reply
  24. Vanessa says

    May 7, 2020 at 2:41 pm

    Thanks for sharing! Does it keep long?

    Reply
  25. Michelle says

    May 8, 2020 at 12:25 pm

    This was really delicious! I’m going to make it again

    Reply
  26. Mona says

    July 2, 2020 at 2:15 am

    Can I substitute butter with sunflower oil?

    Reply

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