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close up side view of cake with a slice cut out of it.
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5 from 1 vote

Greek Yogurt Pound Cake Recipe

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.
Prep Time15 minutes
Cook Time1 hour
Resting Time20 minutes
Course: Dessert
Cuisine: American
Keyword: easy pound cake recipe, pound cake
Servings: 16
Calories: 367kcal

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

Calories: 367kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 140mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 456IU | Calcium: 32mg | Iron: 1mg