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–+ servings
Slices of yogurt pound cake on white dessert plates with small silver forks.
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Yogurt Pound Cake

A moist and tender yogurt pound cake made with pantry staples is simple to make. It's rich with a fine crumb and will stay soft for days thanks to the yogurt and oil in the batter. This cake is perfect for everyday baking, and goes wonderfully with a cup of coffee or tea.
Author Diana
Servings 12 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours

Equipment

Ingredients

  • 3¼ cups (440 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large eggs at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 1 cup (240 g) plain yogurt or Greek yogurt
  • 2 teaspoons (10 ml) pure vanilla extract
  • Baking spray for the pan

Instructions

  • Preheat the oven to 350°F (180°C) and spray a 9-cup Bundt pan with baking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the eggs using a handheld or stand mixer until frothy, about 1 minute.
    Sugar added to a bowl of frothy eggs.
  • Add the sugar and continue beating for 2 minutes until the mixture is pale and slightly thickened.
  • Add the oil, yogurt, and vanilla extract, and mix until fully combined.
    Thick yogurt pound cake batter in a metal bowl.
  • Add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix.
    flour mixture added to egg mixture and mixed with a hand mixer.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
    yogurt pound cake batter in a bundt pan, filling it about 3/4 of the way.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely before slicing.
    a cooked bundt cake, cooling on a wire rack.

Notes

  • Preparing your Bundt Pan: To keep the cake from sticking, you'll want to generously spray the inside of the Bundt with non-stick baking spray.
  • Measuring the Flour: It's important to measure ingredients accurately when baking, so I provide measurements in grams, which is the most accurate way to do it. If you are using measuring cups, spoon the flour into the cup and level it off, rather than scooping straight from the bag.
  • Use an electric mixer to whip the eggs with the sugar. You can do this part by hand with a whisk, but your arm might get a bit tired!
  • Store the cake wrapped tightly with plastic wrap at room temperature for up to 3 days. 

Nutrition

Serving: 1slice | Calories: 393kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 137mg | Potassium: 165mg | Fiber: 1g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/yogurt-pound-cake/