Lemony Yogurt Pound Cake Recipe

This Lemony Yogurt Pound Cake Recipe is a moist and tender recipe, which is made with Greek yogurt and fresh lemon zest. It’s a healthy twist on the classic, ready in about 1 hour and 10 minutes.

Jump to Recipe

Lemony Yogurt Pound Cake Recipe Ingredients

• Nonstick baking spray, for coating loaf pan
• 1 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• Finely grated zest of 1 lemon
• 1/2 cup plain lowfat (2-percent) Greek yogurt
• 1/4 cup lowfat (1-percent) milk
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon pure vanilla extract
• 2 large egg whites
• 1 large egg

How To Make Lemony Yogurt Pound Cake Recipe

1. Prep Oven and Dry Ingredients: Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Combine Wet Ingredients: In a separate large bowl, add the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it is fragrant. Add the Greek yogurt, milk, olive oil, vanilla, egg whites, and the whole egg to the sugar mixture. Whisk vigorously until everything is well blended and smooth.
3. Make the Batter: Gently fold the dry flour mixture into the wet egg mixture until it is just incorporated. Be careful not to over-mix.
4. Bake the Cake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
5. Cool and Serve: Let the cake cool in the pan on a wire rack for 5 minutes. Then, carefully run a knife around the edges and invert the cake onto the rack to cool to room temperature before slicing.

Recipe Tips

• How to get a strong lemon flavor? The recipe’s technique of rubbing the lemon zest into the sugar with your fingers is a fantastic professional tip. This action releases the essential oils from the zest, infusing the sugar and the entire cake with a much more potent and aromatic lemon flavor.
• How do I keep the cake moist? This cake is designed for moistness! The Greek yogurt and olive oil provide a rich, tender crumb that stays moist for days. To ensure this, be careful not to overbake the cake. Start checking for doneness a few minutes before the 50-minute mark.
• Can I use regular yogurt instead of Greek? Yes, but the texture might be slightly different. Greek yogurt is thicker and adds more richness. If you use regular plain yogurt, the batter may be a bit thinner, but it will still be delicious.
• Why did my pound cake turn out dense? A dense or tough cake is usually the result of over-mixing the batter after the flour has been added. This develops the gluten in the flour. Fold the dry ingredients in gently with a spatula only until you no longer see any white streaks of flour.

What To Serve With Lemony Yogurt Pound Cake

This cake is lovely on its own, but it can be dressed up with simple toppings.

• A simple dusting of powdered sugar
• A fresh lemon glaze (made with powdered sugar and lemon juice)
• A dollop of fresh whipped cream
• A side of fresh berries, like raspberries or blueberries

How To Store Lemony Yogurt Pound Cake

Room Temperature: Store the cooled cake in an airtight container or wrapped in plastic wrap at room temperature. It will stay moist for up to 4 days. Freeze: Wrap the completely cooled cake tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Lemony Yogurt Pound Cake Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 280kcal
• Protein: 6g
• Fat: 12g
• Carbohydrates: 35g
• Sugar: 18g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Angel Food Cake with Mangoes Recipe
• Sticky Toffee Pudding with Butterscotch Sauce Recipe
• Princess Cake Recipe