Lemon Yogurt Pound Cake

Breakfast, Desserts

Lemon Yogurt Pound Cake // www.acozykitchen.com

Remember Spring Break?! (Maybe you’re in college or high school and are lucky enough to be on Spring break or be on the verge of your break. I’m jealous.)

Where I went to college (Winston-Salem, North Carolina), the thing to do was to drive down to Savannah, Georgia and celebrate St. Patrick’s Day. I was usually too poor to do this, but I did it one year and OMG that city knows how to celebrate St. Paddy’s Day. The entire city shuts down and everyone is in the street, drinking, partying and being spooked by possible ghosts. Savannah is beautifully haunted.

Nowadays, the idea of drinking green beer in the street sounds like hell. Literally, you could not pay me. I’d much rather sit on a quiet beach where I can relax, drink a cocktail and have no one speak to me for hours at a time. That’s what I crave at this age: silence and alcohol.

Lemon Yogurt Pound Cake // www.acozykitchen.com

Since there is no spring break in my future, though I am going to Palm Springs for two days this weekend (woot, woot!), I’m trying to bring as many bright things as possible into my life. This cake, man. Bright! Festive! Spring-y!

Lemon Yogurt Pound Cake // www.acozykitchen.com

Spring is so close I can feel it. The market tells me Spring is on almost here. Strawberries are in abundance (though we did have a very warm Winter here in Los Angeles), fava beans are starting to make an appearance, and peas! Oh peas, I’ve missed you. You’re so kewt.

Lemons aren’t exactly spring produce, per se. I consider them more Winter-y fare. They’re that produce that is on the cusp.

These lemons were gifted to Josh from his friend Karyn. She has a big lemon tree in her backyard and has too many lemons to know what to do with. Josh sort of ignored them, but I made a cake!

This cake is light and moist and so amazing. It’s much like this Grapefruit Thyme Yogurt Cake I made last year, but there’s no thyme, lemons are used in place of grapefruit, there’s only one icing and I used olive oil. Also, I candied the lemon slices to go on top. This recipe is similar but a little different.

Lemon Yogurt Pound Cake // www.acozykitchen.com

Lemon Yogurt Pound Cake

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  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 3/4 cup white granulated sugar
  • 1/4 cup light or dark brown sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest, From about 2 small lemons
  • 1/2 cup olive oil

Candied Lemons:

  • 1 cup water
  • 1 cup sugar


  • 1 cup powdered sugar
  • 2 tablespoons milk


  • Preheat the oven to 350 degrees F. Grease an 8 x 5-inch or 9 x 5-inch loaf pan. (Note I used the latter and it's just a bit thinner of a pound cake. Both will work just fine.) Line the bottom with parchment paper. Grease and flour the pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  • Meanwhile, let's candy the lemon slices! To a medium saucepan, fill it with water and bring it to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs and transfer to a cutting board to drain. To the same saucepan, dump out the old water and add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer; add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You'll notice the water/sugar mixture will reduce by a lot and the lemons will become translucent. Remove the lemons from the mixture and transfer to a cooling rack or a parchment-lined baking sheet.
  • To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth.
  • Pour the glaze atop the cake and garnish with candied lemons.
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  • Reply ThymeToBake.com August 30, 2014 at 4:42 pm

    I love the idea of candied lemons being placed atop the cake; would you recommend using candied lemon peels on top of the cake as a substitute? A few of my lemon slices did fall apart during the candying process, and I am wondering if I can just use the peel next time? The lemons were not sliced too thinly; I am not sure why this happened.

    I also love the idea of garnishing the cake with thyme sprigs as well, it gives the cake a rustic look and touch. I bake with thyme a lot (see my blog http://www.ThymeToBake.com), and I love coming across any recipe that incorporates it!

  • Reply Francesca April 27, 2014 at 9:30 am

    This looks lovely and spring-y. And a big ahmen to silence and liquor.

  • Reply Sarah April 1, 2014 at 5:38 pm

    This looks so yummy! Love the candied lemons!

  • Reply Renee @ Awesome on $20 March 30, 2014 at 12:38 am

    I posted a cake similar to this recently, but I’d love to try this recipe, too. I’m intrigued by the brown sugar. It looks lovely.

  • Reply Marilyn Gering March 22, 2014 at 9:20 am

    This looks fantastic! I want to make this for a bake sale. I am wondering how many lemons do you slice, into how many slices? Do you use the rest of the lemon that have been zested for the cake? I can just about taste it by looking at the picture!

  • Reply Tammela March 21, 2014 at 8:11 am

    There’s something about lemons that just brightens everything up… I have a similar cake on my blog: http://taplatt.wordpress.com/2013/05/03/recipe-yogurt-olive-oil-cake-with-rhubarb-compote/

  • Reply Anni March 19, 2014 at 2:47 am

    This cake looks really delicious! I have to make it and serve it next time to my friends.

  • Reply Ari March 17, 2014 at 9:58 pm

    haha oh how I would love silence on a beach!! I’m definitely getting older :).
    I could also use a slice of this bread!!

  • Reply Amy March 17, 2014 at 9:28 pm

    My neighbour just delivered a bag full of lemons to my door this morning! Absolute serendipity 🙂 Now I know exactly what to make her to say thank you.

  • Reply Chrissy March 17, 2014 at 7:46 pm

    Yup, I’m with you. As I was going to meet my friend this past Saturday, I got onto a pee-and-beer smelling train with a bunch of 20-somethings yelling and texted my friend that I was on a train with a bunch of hooligans. I then realized that I was just old. And I was okay with it! 🙂

  • Reply Isadora @She Likes Food March 17, 2014 at 3:00 pm

    This looks so good! I’m curious to try making it with gluten free flour since there isn’t too much flour in the recipe. I went to college in North Carolina too and I remember a lot of my friends going to Savannah, GA to celebrate St. Patrick’s day, but I was also always too poor to go. These days I don’t get a spring break, but if I did I think i would much rather spend it on the beach!

  • Reply Danae @ reciperunner March 17, 2014 at 2:18 pm

    A weekend in Palm Springs sounds much better than partying in the streets with green beer! I think we are all getting spring fever and this beautiful lemon cake looks like just the thing to cure it!

  • Reply Laura (Tutti Dolci) March 17, 2014 at 2:10 pm

    Such a gorgeous cake, love the candied lemons!

  • Reply toby March 17, 2014 at 2:08 pm

    hi doll, can i make this on saturday to bring to a book club meeting on sunday morn?

    • Reply Adrianna Adarme March 17, 2014 at 2:51 pm

      Hi lady friend! Yes, for sure! I’d recommend baking it off, letting it come to room temperature and then wrapping very tightly in plastic wrap. Should be great! And then the next day, right before serving, I’d pour the glaze on. Let me know how it goes! YAY!

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