My Yogurt Pound Cake Recipe
This version of a classic pound cake, made with tangy yogurt is my absolute favorite, and my go-to when I need to make a dessert for a party or family get together.
I’m planning to serve this for Mother’s Day tea, with fresh fruit and whipped cream. I know that it’s going to be a huge hit, and I expect that I’ll be making this cake often throughout the spring and summer months.
A traditional, standard pound cake recipe uses a pound each of flour, sugar, eggs, and butter. This recipe doesn’t quite fit that ratio, but it still has the fine crumb and moist, dense texture that you’d expect from the very best pound cake.
Be sure to try my other Bundt cake recipes too, like chocolate bundt cake, orange juice cake, and red velvet pound cake!
Recipe Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Yogurt: This is a key ingredient for making yogurt pound cake, as it gives the cake it’s moist, tender texture. It is important to use plain, unsweetened yogurt here. I like to use Greek yogurt, but any type of plain yogurt will work just fine.
- Oil: I’ve chosen to use oil rather than butter in this pound cake recipe. Oil is another way to keep your yogurt pound cake moist, and it will stay that way for several days. Use a neutral flavored oil, such as vegetable oil, canola oil, or avocado oil.
- Eggs: When baking, let your eggs come to room temperature before you mix them into the batter. This will lead to a smooth, perfectly combined mixture.
Tip!
Add extra flavor if you like! A tablespoon or orange or lemon zest is an easy way to add brightness. You can also try a bit of almond or coconut extract along with the vanilla extract.
Pound Cake Storing Tips
If you don’t plan to serve your cake right away, wrap it tightly with plastic wrap and store it at room temperature for up to 3 days.
You can also freeze this cake, again, wrapped very tightly, for up to 3 months. Thaw overnight before serving.
What To Serve With Yogurt Pound Cake
This simple, delicious Greek Yogurt pound cake recipe is the perfect blank slate for any toppings you can think of!
Go classic, and serve slices of pound cake with macerated strawberries or raspberries and a dollop of fresh whipped cream or vanilla yogurt. It will be the most amazing strawberry shortcake ever!
On a hot day, yogurt pound cake is delicious served with scoops of your favorite ice cream. Vanilla would be traditional, but try it with homemade cherry vanilla ice cream or strawberry ice cream too.
And while this cake is moist enough to be enjoyed without any sauce, a homemade dessert sauce will take it to the next level! Try strawberry sauce, caramel sauce, homemade Nutella, or raspberry compote.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Yogurt Pound Cake
Equipment
- Electric Hand mixer or Stand mixer
- Measuring cups and spoons
- 9-cup Bundt Pan
- Wire rack
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.
- 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.
- Add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- 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.
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 Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- 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. Flour shouldn’t be necessary. A 9-cup Bundt pan works perfectly with this recipe, but a larger one can also be used if needed. The batter just won’t fill up the pan as much.
- 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!
Recipe FAQs
Can I use anything in place of the yogurt in this cake?
Since this is a yogurt pound cake, I’d suggest sticking to the ingredient list. In a pinch, sour cream should work about the same way.
What does adding yogurt do for cakes?
Yogurt is an acidic dairy product, so it will interact with the baking powder to create extra carbon dioxide. More carbon dioxide means extra bubbles in the batter, which will create a light, fluffy texture in the cake.
Can I bake with fat-free Greek yogurt?
I suggest using a 2% or full-fat Greek yogurt in this recipe, as higher fat dairy always just tastes better! Fat-free yogurt can work though, just be sure that it is unsweetened and unflavored.
Can I bake this in a different pan?
I haven’t fully tested this, but you should be able to bake this recipe in a 9×13-inch baking pan, or in two standard loaf pans. Since these pans will be shorter than the bundt pan, the baking time will be shorter. Check on the cake after 30 minutes and adjust as needed.
How do I get a bundt cake out of the pan?
They key to making a bundt cake easy to remove from the pan is in the preparation. Be sure to spray the pan well with non-stick spray just before adding your cake batter. If needed, loosen the edges of the cake gently with a butter knife.
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