Lemon Yogurt Pound Cake Recipe

Lemon Yogurt Pound Cake brings together bright citrus, rich butter, and the tangy lift of Greek yogurt for a dessert that’s both classic and refreshingly modern. This cake’s tender crumb and deep lemon flavor come from three layers of lemon: zest in the batter, syrup brushed on the warm cake, and a finishing drizzle of lemon glaze.

With reliable instructions, ingredient alternatives, and troubleshooting tips, this recipe ensures success for every baker. Perfect for brunch, afternoon tea, picnics, or an anytime snack, this cake remains moist and flavorful for days.

Ingredients Checklist

Start with fresh, quality ingredients for the best flavor and texture. Here’s the complete, organized list plus substitution options so every baker can achieve success:

• For the Cake:

  • 1½ cups (190g) all-purpose flour, sifted

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon fine salt

  • 1 cup (227g) unsalted butter, at room temperature

  • 1¼ cups (250g) granulated sugar

  • Zest of 2 large lemons (about 2 tablespoons)

  • 4 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • ¼ cup (60ml) freshly squeezed lemon juice

  • ½ cup (125g) full-fat Greek yogurt (room temp is best)

• For the Lemon Syrup:

  • ⅓ cup (70g) granulated sugar

  • ⅓ cup (80ml) fresh lemon juice

• For the Lemon Glaze:

  • 1 cup (120g) powdered sugar, sifted

  • 2–3 tablespoons fresh lemon juice

  • Optional: additional lemon zest for garnish

Ingredient Substitutions:

• For a dairy-free cake, substitute plant-based butter and unsweetened coconut yogurt.

• Swap half the flour with cake flour for an even lighter crumb.

• For a stronger lemon flavor, add ½ teaspoon natural lemon extract to the batter.

Step-by-Step Instructions

Consistency, gentle mixing, and the right baking techniques create a perfectly textured pound cake. Here is a foolproof, detailed process:

Start by reading through each step and preparing all ingredients and equipment.

• Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

• In a large bowl, use your fingers to rub lemon zest into the sugar until the mixture is fragrant and pale yellow.

• Add softened butter to the sugar-zest mixture and cream together using a stand mixer or handheld electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl as needed.

• Beat in eggs, one at a time, mixing well and scraping down the bowl after each. Add vanilla extract and mix to combine.

• Mix in the lemon juice and Greek yogurt until the batter is smooth.

• Add dry ingredients in two parts, mixing gently with a spatula until just combined. Avoid overmixing, which can make the cake dense.

• Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly to remove any air bubbles.

• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

• While the cake bakes, make the lemon syrup by heating ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan over medium heat until the sugar dissolves completely. Set aside.

• When the cake is done, cool it in the pan for 10–15 minutes, then turn out onto a wire rack set over a tray. While still warm, poke small holes all over the top with a skewer and slowly brush the lemon syrup on, letting it soak in for added moisture and flavor.

• Allow the cake to cool fully before glazing.

• For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. If desired, add lemon zest for extra punch. Drizzle over the cooled cake, letting it drip down the sides.

Tips for Perfect Results

Paying attention to technique and detail ensures a pound cake that is moist, lemony, and never dry. Here are key tips for success:

• Always use room-temperature butter, eggs, and yogurt for a well-emulsified, fluffy batter.

• Don’t skip rubbing the zest into the sugar—this extracts essential oils for deep flavor.

• Cream butter and sugar thoroughly, but once the flour is added, mix just until combined.

• Fresh lemon juice and zest are crucial; bottled juice won’t have the same brightness.

• Don’t overbake—check for doneness at the minimum time and pull from the oven as soon as the tester comes out with moist crumbs.

• Let the cake cool before glazing or the glaze will melt and run off.

Common problems solved:

• If the cake sinks, it may be underbaked or overmixed—test doneness before removing from oven.

• For a denser crumb, don’t overmix the batter after adding flour.

Serving Suggestions

This cake is as versatile as it is delicious. Here are ways to serve and garnish for any occasion:

• Slice thickly and serve with fresh berries and a dollop of whipped cream for brunch or dessert.

• For an elegant finish, sprinkle the glazed cake with extra lemon zest, candied lemon slices, or edible flowers.

• Serve at room temperature or slightly warmed with a scoop of vanilla or lemon ice cream for a summer treat.

• For picnics or travel, cut into squares or sticks for easy packing.

• This cake pairs perfectly with hot tea, iced coffee, or lemonade.

Final Thoughts

Lemon Yogurt Pound Cake combines simplicity with classic flavors, resulting in a cake that’s both vibrant and comforting. With step-by-step guidance, professional tips, and creative serving ideas, this recipe will help you bake a tender, moist cake with a bold lemon punch every time. The triple lemon hit ensures a bright, sunny flavor, and the yogurt keeps it soft for days. Store leftovers tightly wrapped at room temperature for up to three days, or refrigerate for longer freshness. Enjoy it as a centerpiece for gatherings, a thoughtful homemade gift, or your own well-deserved treat.