Moist Lemon Pound Cake with Yogurt
If you’re searching for a super moist lemon pound cake with yogurt, you’ve come to the right place. This easy lemon yogurt pound cake is light yet rich, bursting with fresh lemon flavor, and irresistibly soft thanks to the addition of creamy Greek yogurt. Whether you're baking for a spring brunch, afternoon tea, or simply want a zesty homemade dessert, this recipe is the perfect choice.
Why You’ll Love This Lemon Yogurt Pound Cake
- Moist and tender – Greek yogurt adds a creamy texture and prevents the cake from drying out.
- Bright lemon flavor – Enhanced with both lemon zest and juice for a naturally fresh citrus taste.
- Simple ingredients – You probably already have everything you need at home.
- Versatile – Serve it plain, glazed, or with berries and whipped cream for an elegant presentation.
What Makes This Lemon Pound Cake Moist?
Traditional pound cakes can be dense or even dry, but the secret to this cake’s luscious texture is the Greek yogurt. It adds moisture without watering down the batter, while also providing a slight tang that balances the sweetness of the sugar and glaze.
Best Greek Yogurt for Baking
For best results, use full-fat plain Greek yogurt. The thicker consistency helps support the structure of the pound cake while keeping it moist. If you only have vanilla or low-fat yogurt, those can work too, but the flavor and texture might vary slightly.
Ingredients
For the Lemon Yogurt Pound Cake:
- 4 ounces (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Zest of 1 large lemon (or 2 small lemons)
- 3 large eggs, room temperature
- ½ cup (125 g) plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1½ cups (200 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Glaze:
- 3 tablespoons (45 g) sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water
Equipment Needed
- Hand mixer or stand mixer with paddle attachment
- Standard loaf pan (8.5x4.5-inch or 9x5-inch)
- Mixing bowls
- Rubber spatula or wooden spoon
- Whisk
- Toothpick or skewer (for testing doneness)
- Parchment paper (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with butter or baking spray. For easy removal, line the pan with parchment paper, allowing it to overhang the sides slightly.
Step 2: Cream the Butter, Sugar, and Lemon Zest
In the bowl of a stand mixer, combine the softened butter, sugar, and lemon zest. Beat on high speed for about 5 minutes until the mixture is pale, fluffy, and fragrant. This step helps incorporate air into the batter for a light crumb.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Make sure they are at room temperature to prevent the batter from curdling. If needed, warm fridge-cold eggs by placing them in a bowl of warm water for 10 minutes.
Step 4: Combine Wet Ingredients
In a small bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, and vanilla extract. This mixture will add moisture and flavor to the cake.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients provide structure and leavening for the cake.
Step 6: Mix the Batter
Using a spatula or wooden spoon (not the mixer), gently fold in ⅓ of the dry ingredients into the butter mixture. Then add ½ of the yogurt mixture. Repeat the process until all ingredients are incorporated. Be careful not to overmix, as this can result in a dense texture.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 35-40 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Prepare the Lemon Glaze
While the cake is baking, make the glaze. In a small saucepan, combine the lemon juice, sugar, and water. Bring to a gentle boil and simmer for 5 minutes until slightly thickened. Set aside.
Step 9: Glaze and Cool
Let the cake cool in the pan on a wire rack for 15 minutes. Remove it from the pan and transfer it to the rack. While still warm, spoon the lemon glaze over the top, letting it soak into the cake. Allow to cool completely before slicing.
Storage Tips
- This lemon yogurt pound cake keeps well at room temperature for up to 2 days. Wrap it in plastic wrap or store in an airtight container.
- For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.
- To freeze, wrap the cooled cake (whole or sliced) tightly in plastic and then foil. Freeze for up to 3 months. Thaw at room temperature.
Expert Tips for Success
- Don’t skip the zest: It provides concentrated lemon flavor that really shines in this cake.
- Cream the butter well: A full 5-minute creaming creates a light, airy base.
- Use room temperature ingredients: They mix better and help the cake bake evenly.
- Don’t overmix: Mix only until ingredients are combined to avoid a dense loaf.
Serving Suggestions
- Top with whipped cream and berries for a summer dessert.
- Serve alongside hot tea or coffee for an afternoon treat.
- Add a second drizzle of lemon glaze for an extra punch of citrus.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker and richer, which improves the texture. If using regular yogurt, reduce the quantity slightly to avoid thinning the batter too much.
What if I don’t have fresh lemons?
You can substitute bottled lemon juice in a pinch, but fresh lemon zest is essential for maximum flavor. Try to use at least one fresh lemon for the zest.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour. Be sure it includes xanthan gum or a similar binder for best results.
Why did my lemon pound cake crack on top?
Cracks are common in pound cakes due to the dense batter. It’s totally normal and actually adds to its charm.
Final Thoughts
This moist lemon pound cake with yogurt is a simple yet impressive dessert that’s sure to become a favorite in your baking rotation. It’s perfect for lemon lovers, easy to prepare, and comes out wonderfully moist every time. Whether you’re hosting a brunch or just craving a sweet, zesty treat, this lemon yogurt cake won’t disappoint.
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