This lemon pound cake recipe gives us one more reason to love Greek yogurt. It really delivers a moist and creamy cake that can be dressed up or down as you see fit.
Pair it with fresh fruit, a dollop of cream, or just a simple dusting of powdered sugar. It’s an easy recipe that is destined to become a family favorite.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: 8 - 10 Servings
- 3 1/2 cups all-purpose flour
- 2 tsp. Baking powder
- 2 tsp. baking soda
- 1 pinch salt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 2 large eggs plus 2 egg whites
- 2 cups Greek yogurt
- 1 tbsp. vanilla extract
- Zest of 1 lemon (add more if you like it really lemony)
Lightly grease a tube pan or bundt cake pan. (I use a 15-cup capacity bundt pan.)
Preheat the oven to 350 degrees.
In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Using a mixer on medium high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.
Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.
With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.
Stir in the vanilla extract and the lemon zest.
Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 degree oven for about 45 – 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.