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Try making this Easy Pound Cake Recipe made with Greek Yogurt. It's buttery, rich, tender, and soft. The homemade cake recipe only requires seven basic ingredients to make.
If you'd love to try more delicious pound cake recipes, then be sure to try making a simple Homemade Sour Cream Pound Cake, a rich and decadent Chocolate Sour Cream Pound Cake, or a Sun Drop Pound Cake Recipe.
If I were completely honest with you, then I would have to say that I do believe I was raised on pound cake. I say this because it was not only my mother's favorite cake to make, but it was also present at each church function, family gathering, and special occasion dinner.
It may have been lemon flavored, covered with a sweet sugary glaze, or chocolate with or without a rich frosting. But regardless of the variation, trust and believe I would be having a slice, or two.
To make a pound cake you only need a few basic ingredients, butter, sugar, eggs, and vanilla. Plus a little baking soda to make it rise or as I like to call it the magic ingredient.
Now normally when my mother would make her version she would use sour cream, but I decided to use greek yogurt instead because I always have it on hand. Let's get started!
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Ingredients You'll Need
- Butter - Helps to make the pound cake buttery and creamy. Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
- Sugar - Use granulated or cane sugar to add sweetness to the pound cake recipe.
- Eggs - A staple in any pound cake, assist in giving the cake structure. This cake requires six large eggs. Try to remove the eggs before using them and allow them to come to room temperature.
- Greek Yogurt - One cup of yogurt is all that is needed for this cake recipe. Adding yogurt to the cake helps to make it soft and moist.
- All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift before adding to the cake mixture.
- Baking Soda - Be sure to check the date on the package before adding it to the pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly and no one wants their cake to fall.
- Vanilla Extract - Use pure vanilla extract or vanilla bean paste to give the cake a slight vanilla flavor.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by preheating the oven to 325 degrees F. Using a stand mixer or hand mixer with a large mixing bowl. Add the butter and granulated sugar. Mix on medium-high speed until the mixture is light in color and fluffy.
Adjust the mixer to medium-low speed and add in eggs. Add in the Greek yogurt and continue mixing until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour and baking soda until combined before adding slowly in small amounts at a time to the cake mixture. Lastly, add in the vanilla 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. Enjoy!
Recipe Tips & Tricks
- 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.
Storage
Store any leftover pound cake at room temperature in an airtight container or cake storage container for up to 5 days. Slice and serve as normal. If you prefer to store it in the refrigerator, then you may do that as well. Just allow it to come to room temperature or slightly reheat it before serving.
Freezer Storage - This cake may be made in advance and stored in the freezer for up to 30 days. Once you're ready to serve, simply remove it from the freezer the night before and allow it to thaw out in the refrigerator before serving the next day. Once it has thawed, then you may store it at room temperature.
Recipe
Greek Yogurt Pound Cake Recipe
Equipment
- 1 Tube (Angel Food Cake) or Bundt Pan
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. Using 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 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 adding slowly in small amounts 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.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 11/30/2016. Updated 03/31/2023.
More Recipes You'll Love
- Homemade Sour Cream Pound Cake
- Sun Drop Pound Cake Recipe
- Mini Pound Cake for Two
- Chocolate Sour Cream Pound Cake
- Sweet Potato Pound Cake
- 7 Up Pound Cake
Have any comments, questions, or other delicious ways to enjoy this Greek Yogurt Pound Cake Recipe? Please share them in the comments below!
Akaleistar
I love how simple and comforting pound cake is!
admin
It IS sooo comforting 🙂