This Greek Yogurt Pound Cake is buttery, rich, and tender with a soft crumb and a subtle tang from full-fat Greek yogurt. It’s an easy twist on the classic Southern pound cake using just seven basic ingredients. Perfect for holidays, potlucks, or just a cozy afternoon treat.
If you love old-school cakes like I do, don’t miss my Homemade Sour Cream Pound Cake, Chocolate Sour Cream Pound Cake, or a Sun Drop Pound Cake Recipe.
Before You Bake, Read This!
💬 The Vibe: Buttery, nostalgic, and super satisfying. This cake feels like home.
🔑 What You Gotta Know: Room temp butter, eggs, and yogurt are key for a smooth batter and tender texture.
🍰 Best Bite Alert: Enjoy a warm slice with a little powdered sugar, whipped cream, or fresh berries for a simple but perfect dessert.
Growing up, pound cake was a staple in my life. At every church function, family gathering, and Sunday dinner. My mom made it often, usually with sour cream, but I started making it with Greek yogurt since I always have some on hand. Let me show you how to make it your new go-to too!
Why You’ll Love This Pound Cake
- Made with only 7 ingredients
- Moist and tender thanks to Greek yogurt
- Easy to freeze and make ahead
- Great for layering with toppings or serving as-is
- Classic flavor with a slightly tangy twist
Ingredients You'll Need
- Butter - Use high-quality unsalted butter. Let it soften to room temperature for easy creaming.
- Sugar - Granulated or cane sugar for that classic sweetness and crumb texture.
- Eggs - Six large eggs, brought to room temp, help bind and build structure.
- Greek Yogurt - Full-fat plain yogurt adds moisture and richness.
- All-Purpose Flour - Standard flour, sifted or whisked. You can also use cake flour 1:1.
- Baking Soda - Gives the cake its gentle rise. Double check it’s not expired!
- Vanilla Extract - Use pure vanilla or vanilla bean paste for added depth of flavor.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Greek Yogurt Pound Cake
1. Preheat oven to 325°F. Grease and flour a bundt or tube pan thoroughly.
2. Cream butter and sugar. In a large bowl, use a stand mixer or hand mixer to beat butter and sugar on medium-high until light and fluffy.
3. Add eggs. Reduce speed to medium-low and mix in eggs one at a time.
4. Add Greek yogurt. Beat until smooth and fully combined.
5. Mix dry ingredients. In a separate bowl, whisk together flour and baking soda.
6. Combine. Gradually add the dry mix to the wet mixture, beating just until incorporated.
7. Add vanilla. Mix in vanilla extract until just blended.
8. Pour and bake. Transfer batter to the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9. Cool. Let the cake cool in the pan for 15–20 minutes, then remove to a wire rack to cool completely. Enjoy!
Tips for the Best Pound Cake
- Grease that pan! Use shortening and flour or a baking spray with flour to avoid sticking.
- Use room temperature ingredients. This helps the batter mix smoothly and bake evenly.
- Don’t overmix. Once the flour is in, mix just until combined to keep the crumb soft.
- Check early. Start checking doneness around 50 minutes to prevent overbaking.
- Cool before slicing. The cake sets as it cools, making cleaner slices.
Storage Tips
Room Temp: Store leftovers in an airtight container for up to 5 days.
Refrigerator: Can also be refrigerated for up to 1 week. Let it come to room temperature or warm slightly before serving.
Freezer: Freeze for up to 30 days. Thaw in the fridge overnight, then bring to room temperature before slicing.
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Pound Cake FAQs
Yes! Sour cream is a classic in pound cakes and will work as a 1:1 substitute.
Absolutely. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight or on the counter for a few hours.
A bundt or angel food cake pan works best. Be sure it’s well greased so the cake releases easily.
Want More Pound Cake Recipes? Try These:
- Mini Pound Cake for Two
- Sweet Potato Pound Cake
- 7 Up Pound Cake
- Rum Cake Recipe
- Eggnog Pound Cake
- Pound Cake Trifle with Berries
Have any questions or your own twist on this Greek Yogurt Pound Cake? Drop it in the comments below. I'd love to hear from you!
📖 Recipe
Greek Yogurt Pound Cake
Equipment
- 1 Tube (Angel Food Cake) or Bundt Pan
- 1 stand mixer or hand mixer
Ingredients
- 1 cup butter
- 3 cups granulated sugar
- 6 large eggs
- 1 cup plain Greek yogurt
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract (optional)
Instructions
- Begin the recipe by preheating the oven to 325 degrees F.
- Prepare a bundt pan or tube pan using shortening to lightly grease the entire pan in a thin layer. Lightly dust the whole pan with a small amount of all-purpose flour, making sure to remove any excess flour. Baking spray can also be used as a quicker option.
- Use a stand mixer or hand mixer with a large mixing bowl. Add 1 cup butter and 3 cups granulated sugar. Mix on medium-high speed until the mixture is light yellow in color and fluffy.
- Adjust the mixer to medium-low speed and add in 6 large eggs. Add in the 1 cup Greek yogurt and continue mixing until combined.
- In a separate medium-sized bowl, whisk together the 3 cups all-purpose flour and ¼ teaspoon baking soda until combined before slowly adding in a little at a time to the cake mixture.
- Add in the 1 teaspoon vanilla extract and ¼ teaspoon lemon extract and mix until combined. Pour the cake mixture into the prepared cake pan.
- Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it's spread evenly in the cake pan.
- Place the cake into the oven to bake for about 50 minutes to 1 hour, or until a cake tester comes out clean.
- Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely.
- Trace a knife around the edge of the cake pan to help you to remove the cake.
- Place a plate on top of the baking pan and using both hands, flip the cake pan upside down placing the plate on the countertop.
- Slowly remove the baking pan. Slice the cake and serve. Enjoy!
Notes
- Take your time to prepare the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust it lightly with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
- Allow the butter and eggs time to come to room temperature before using them for best results. Try to avoid using them straight from the refrigerator.
- Do not overmix/overwork the cake mixture, especially after adding the flour. Mix the ingredients just enough to come together and stop.
- Be sure to check the pound cake while it's baking to ensure it doesn't overbake. Place a cake tester (toothpick) into the cake, and once it comes out with little to no crumbs or moisture, then it's time to remove it from the oven.
- Allow the yogurt pound cake to cool before removing it from the bundt or tube (angel food cake) pan.
Original post date 11/30/2016. Updated 03/31/2023 and 04/09/2025.
Kristina Zalzal says
This was a simple pound cake without any fussy ingredients. It came together nicely. Mine turned out perfectly, with that dense, moist texture that sets pound cakes apart from any other cake. I made this to top by the slice with fresh strawberries and whipped cream as a birthday cake for my husband. This cake is so delicious just by itself that I enjoyed it the next day without any topping at all. It;s truly the perfect pound cake! Thank you, Ms. Lakita!
LaKita says
Thank you so much for sharing Kristina! I happy to hear that you enjoyed the pound cake recipe 🙂
LaKita says
Whoops, it was a mistake. 6 eggs. Thank you!
Akaleistar says
I love how simple and comforting pound cake is!
admin says
It IS sooo comforting 🙂