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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 it’s 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 Gruyère
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 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.
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.
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! 🙂
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!
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!
Such a gorgeous cake, love the candied lemons!
hi doll, can i make this on saturday to bring to a book club meeting on sunday morn?
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!
This is the most perfect cake I’ve ever seen.
And I second the whole green beer thing – except T and I go to Ireland for St. Pat’s every other year and it’s the one time I allow myself to get reaaaaaaally shitfaced. But on whiskey. It is hell the next day, but kinda worth it. Although I’m sure in a few years my ideal St. Pat’s will be on a quiet beach with a gin & tonic in hand.
Oh well gurl, if I was in Ireland for the holiday it’d be a totally other story. I’d definitely be drinking so much stout and whiskey. THAT sounds like fun.
I visited Savannah last May and heard that we must return for St. Patrick’s day celebrations. But I’m with you drinking beer on the streets with a large crowd is just not my jam.
I love this cake. It sounds like exactly what I have been craving this month. I almost went to Starbucks specifically to get their lemon pound cake.
Now you can make it! 🙂 xo
Ha, no kidding–St Pat’s is not my idea of a good time AT ALL. +1 to silence and adulthood. 🙂 And cake! This guy sounds just fantastic–tangy and rich and perfect.
Yummy. I made a coconut pound cake to snack on while we were at the St Patricks Day Parade. I can eat it all the time!
This looks so good! I love citrus cakes and the yogurt adds extra moistness. Yum!