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This lemon yogurt pound cake is so moist and delicious. The yogurt gives it the most delicious flavor, along with the bright citrusy lemon. Top it with a glaze that will shine on any brunch table. Pair it with my Breakfast Burritos and Iced Matcha Lattes.
I’ve always loved a good lemon dessert. I love the tartness and freshness that a beautiful bright lemon provides. Everything from Limoncello Tiramisu, my Lemon Cake and Lemon Coconut Cake; I love them all! This is a super easy and fuss-free pound cake. It has the perfect crumb thanks to yogurt. And the glaze is divine.
Ingredients You’ll Need to Make this Lemon Yogurt Pound Cake
- Lemons.
- Thyme.
- Eggs.
- Greek Yogurt.
- Baking powder.
For the rest of the ingredients, please see the recipe index card below!
How to Make Lemon Yogurt Pound Cake
- Whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients: 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 itโs completely incorporated.
- Pour the batter into the prepared pan.
- Bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Pour the glaze on top. And slice and enjoy.
Recipe FAQs
Absolutely. Feel free to swap in orange, cara cara, grapefruit or another type of citrus.
If you want to serve this warm (like how Starbucks does), I would slice the cake. Take your slices and wrap them in foil and place them in a 350F oven for about 5-6 minutes. Unwrap and you’ll have warm slices that aren’t toasted.
Yep, it’ll still be delicious.
What to Serve with Lemon Yogurt Pound Cake
Breakfast
Matcha Latte
Breakfast
Olive Oil Fried Eggs
Breakfast
Quiche with Gruyรจre
Breakfast
Best Lemon Ricotta Pancakes
If you tried this Lemon Yogurt Pound Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Yogurt Pound Cake
Equipment
- 1 (8×4-inch of 9×5-inch) loaf pan
Ingredients
Lemon Pound Cake:
- 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
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
To Make the Pound Cake:
- Preheat the oven to 350 degrees F. Grease an 8×4-inch or 9×5-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 itโs 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.
To Make the Candied Lemons:
- 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:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 17th, 2014. It has been since updated with new information and formatting.
Wow! 37 comments and not a single person actually made this recipe!! I read comments before I choose a recipe to gain insight and occasional tips from those who actually made the recipe!
Hi! I love your recipes – I wanted to ask you if you’ve tried making this recipe adding lemon juice, to make the lemon flavor stronger? Is that something you would recommend and if so, are there any adjustments I should make to the recipe? Thank you!
This bread was sooo yummy and dare I say moist! Super delicious and I felt like it got better and better throughout the week. Going to try this recipe again and use your grapefruit/thyme recipe. So so good, thank you!