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Greek Yogurt Pound Cake

A simple lemon pound cake made with Greek yogurt
Course Desser
Cuisine American
Keyword Greek Yogurt Pound Cake
Prep Time 10 minutes
Cook Time 1 hour 16 minutes
Total Time 1 hour 26 minutes
Servings 8
Author Anna
Cost 5

Ingredients

  • 1 ½ cups 6.8 ounces all-purpose flour
  • 1 cup granulated sugar
  • ½ cup lightly packed brown sugar
  • ½ teaspoon salt
  • teaspoon baking soda
  • ¼ teaspoon ground ginger
  • teaspoon freshly grated nutmeg optional
  • ½ cup Voskos Greek Yogurt original, room temperature
  • ½ cup vegetable oil
  • 2 packed teaspoons lemon zest
  • 1 tablespoons fresh lemon juice
  • ¾ teaspoons vanilla extract
  • 2 large eggs

Icing

  • 2 teaspoons melted butter
  • ½ cup confectioners' sugar
  • ½ tablespoon fresh lemon juice
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ inch metal loaf pan or line inside with nonstick foil.
  • In a large mixing bowl, combine flour, both sugars, salt, baking soda, ginger and nutmeg. Stir thoroughly.
  • Make a deep well in the center of the flour mixture and add the yogurt, oil, lemon zest, lemon juice, vanilla and eggs.
  • With a large mixing spoon (I like using a heavy duty silicone scraper), mix the liquid ingredients together in the well, then mix the dry ingredients into the liquid and continue stirring until blended. Do not over-beat.
  • Transfer the batter to the pan and bake on center rack for about 1 hour and 10 minutes. Let cool completely in the pan.
  • When cool, prepare icing by mixing all icing ingredients together until smooth. Drizzle over cake and let set.

Notes

For the oil, I used canola.