Greek Yogurt Lemon Pound Cake: Easy, Moist, and Cozy

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Slice of greek yogurt lemon pound cake with lemon glaze and zest

slice of greek yogurt lemon pound cake on a plate with glossy lemon glaze and lemon zest

Introduction

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Some days you want a dessert that feels fancy, but is honestly easy. Greek Yogurt Lemon Pound Cake nails that vibe. It’s a simple loaf cake that tastes like it came from a coffee shop—only fresher.

Greek yogurt is the secret here. It adds moisture without making the batter runny, and it gives a gentle tang that makes lemon flavor pop. Add zest for big citrus aroma, and you’re golden.

Slice it thick for dessert, or sneak a piece with your morning coffee. This Greek Yogurt Lemon Pound Cake is a total reader-favorite type of bake.

Why You’ll Love This Greek Yogurt Lemon Pound Cake

  • Cozy coffee-shop loaf: Dense, buttery, and perfectly sliceable.
  • Extra moist: Greek yogurt keeps the crumb tender for days.
  • Bright lemon flavor: Zest + juice = real citrus taste.
  • Easy one-bowl vibe: Simple steps and basic pantry ingredients.
  • Great for make-ahead: Even better the next day after the flavors settle.
  • Freezer-friendly: Slice and stash for future cravings.

Ingredients for Greek Yogurt Lemon Pound Cake

Ingredients for greek yogurt lemon pound cake including greek yogurt, lemons, flour, butter, eggs, and powdered sugar
Greek yogurt and fresh lemons make this pound cake extra moist

Pound Cake

  • All-purpose flour (1 1/2 cups): The base. Spoon and level for accuracy.
  • Baking powder (1 1/2 teaspoons): Helps the loaf rise.
  • Salt (1/2 teaspoon): Balances sweetness.
  • Unsalted butter (1 cup, softened): Rich flavor and classic pound cake texture.
  • Granulated sugar (1 cup): Sweetness and a tender crumb.
  • Eggs (3 large): Structure and richness.
  • Plain Greek yogurt (1/2 cup): Moisture and a gentle tang. Substitute: sour cream.
  • Lemon zest (1 tablespoon): Big lemon flavor—don’t skip it.
  • Lemon juice (3 tablespoons): Brightness.
  • Vanilla extract (1 teaspoon): Makes the lemon taste warmer and richer.

Lemon Glaze

  • Confectioners’ sugar (1 cup): Smooth, sweet finish.
  • Lemon juice (1 1/2 tablespoons): Tart-sweet glaze.
  • Milk or heavy cream (1 tablespoon): Helps get the perfect drizzle texture.

Greek Yogurt Lemon Pound Cake Recipe

Four panel collage of making greek yogurt lemon pound cake and glazing the loaf
Cream, mix, bake, and glaze for a perfect lemon loaf
  • 1. Preheat the oven to 350°F. Grease an 8×4-inch loaf pan (or 9×5-inch for a shorter loaf) and line with parchment if you want easy lifting.
  • 2. Whisk flour, baking powder, and salt in a bowl and set aside.
  • 3. Cream butter and sugar for 2 minutes until pale and fluffy. This step helps the cake rise and stay tender.
  • 4. Add eggs one at a time, mixing on low and scraping the bowl as needed.
  • 5. Mix in Greek yogurt, lemon zest, lemon juice, and vanilla until just combined.
  • 6. Fold in the dry ingredients on low speed. The batter will be thick—spread it into the pan and smooth the top.
  • 7. Bake for 50–60 minutes, until the top is golden and a toothpick comes out with just a few moist crumbs.
  • 8. Cool in the pan for 10 minutes, then lift out and cool completely. Whisk glaze ingredients and drizzle over the cooled loaf.

Tips for Perfect Greek Yogurt Lemon Pound Cake

  • Use room-temp butter, eggs, and yogurt for a smooth batter.
  • Don’t overmix once flour is added—mix just until no dry streaks remain.
  • Thick batter is normal; spread it gently in the pan.
  • Tent loosely with foil if the top browns too fast.
  • Let the loaf cool before glazing so the glaze sets instead of disappearing.
  • Love extra lemon? Add a little extra zest to the glaze.

Variations & Substitutions

  • Blueberry twist: Fold in 1 cup blueberries for a lemon-blueberry loaf.
  • Orange version: Swap lemon for orange zest/juice.
  • Lighter glaze: Use milk instead of cream and drizzle thinly.
  • No glaze: Dust with powdered sugar and serve with berries.
  • “Lazy” upgrade: Add a spoonful of lemon curd on each slice.

Storing & Reheating

Wrap the loaf tightly and store at room temperature for 2 days, or refrigerate up to 5 days. For best texture, let refrigerated slices sit at room temp for 15 minutes before eating.

Freeze slices wrapped well for up to 3 months. Thaw at room temperature.

Serving Suggestions & Pairings

  • Serve with coffee or tea for a cozy afternoon snack.
  • Add fresh berries and whipped cream for an easy dessert plate.
  • Toast a slice lightly for a warm, buttery bite.
  • Great for gifting—wrap the loaf in parchment and tie with string.

Reader Review: “This loaf stayed moist for days, and the lemon glaze made it taste like a fancy café treat!”

Greek Yogurt Lemon Pound Cake Recipe Card

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 3 hours (includes cooling/glazing)
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup confectioners’ sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon milk or heavy cream

Instructions

  • 1. Preheat oven to 350°F. Grease an 8×4-inch loaf pan.
  • 2. Whisk flour, baking powder, and salt.
  • 3. Cream butter and sugar. Add eggs one at a time.
  • 4. Mix in yogurt, zest, juice, and vanilla.
  • 5. Add dry ingredients just until combined. Spread into pan.
  • 6. Bake 50–60 minutes. Cool completely.
  • 7. Whisk glaze and drizzle over cooled loaf.

If you try it, rate it and tell me—do you like a thick glaze layer, or a light drizzle?

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