Lemon Yogurt Pound Cake



PrintJump to Recipe

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

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.

Lemon Yogurt Pound Cake on cutting board.

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

Ingredients for pound cake.
  1. Lemons.
  2. Thyme.
  3. Eggs.
  4. Greek Yogurt.
  5. Baking powder.

For the rest of the ingredients, please see the recipe index card below!

Batter in cake pan.

How to Make Lemon Yogurt Pound Cake

  1. Whisk together the dry ingredients.
  2. In another bowl, whisk together the wet ingredients: yogurt, white sugar, brown sugar, eggs and lemon zest.
  3. Slowly whisk the dry ingredients into the wet ingredients.
  4. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated.
  5. Pour the batter into the prepared pan.
  6. Bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. Pour the glaze on top. And slice and enjoy.

Recipe FAQs

Can I use another type of citrus with this cake?

Absolutely. Feel free to swap in orange, cara cara, grapefruit or another type of citrus.

How can I serve this warm?

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.

Can I skip the glaze?

Yep, it’ll still be delicious.

Lemon Yogurt Pound Cake on cutting board.

What to Serve with Lemon Yogurt Pound Cake

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!

5 from 4 votes

Lemon Yogurt Pound Cake

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 1 (8×4-inch loaf)
This moist lemon yogurt pound cake uses fresh lemons yields the lightest and delicious cake. Celebrate the flavor of lemon with this cake.


  • 1 (8×4-inch of 9×5-inch) loaf pan


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


  • 1 cup powdered sugar
  • 2 tablespoons milk


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.


Calories: 324kcal | Carbohydrates: 32g | Protein: 33g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 43mg | Potassium: 44mg | Fiber: 5g | Sugar: 33g | Vitamin A: 2IU | Calcium: 33mg | Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Like this Recipe? Please Rate & comment below!

This post was originally published on March 17th, 2014. It has been since updated with new information and formatting.

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!


  1. 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!

  2. 5 stars
    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!