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5 from 4 votes

Lemon Yogurt Pound Cake

This moist lemon yogurt pound cake uses fresh lemons yields the lightest and delicious cake. Celebrate the flavor of lemon with this cake.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 1 (8x4-inch loaf)
Cost: $9


  • 1 (8x4-inch of 9x5-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 8x4-inch or 9x5-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