Greek Yogurt Lemon Pound Cake

Greek Yogurt lemon pound cake

Greek Yogurt Lemon Pound Cake. Moist and delicious and definitely a keeper recipe. Great served with a cup of tea at the end of a light meal.


  • 1/3 cup canola oil
  • 1 cup sugar
  • 6 egg yolks (or whole eggs)
  • 1/2 cup Plain Greek Yogurt
  • 1 teaspoon lemon extract
  • 1 lemon (zest and juice)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all purpose flour

For Icing

  • 1 cup powdered sugar
  • 2 tablespoons reduced fat milk
  • 1 teaspoon lemon extract


  • Preheat oven to 350ºF.
  • Generously spray a 9×5 inch loaf pan with nonstick spray.
  • In food processor, process together the oil and sugar.
  • Add the egg yolks, one at a time, then the Greek yogurt, lemon extract, lemon juice and lemon zest. Process briefly to incorporate.
  • Add the baking soda, baking powder, salt and flour and process until smooth.
  • Transfer the batter to the prepared pan, smoothing the top with a spatula. Batter will be thick.
  • Bake 45 minutes, or until browned and a toothpick comes out clean.
  • Transfer pan to a wire rack. Cool 10 minutes until easier to handle, then remove from pan and allow to cool for 20 more minutes.
  • When the cake is almost done cooling, prepare the lemon icing by whisking together the powdered sugar, milk and lemon extract.
  • Pour the icing evenly over the top of the cake, allowing it to drizzle onto the sides, then use a pastry brush to spread it evenly on top of the cake.
  • Allow to set 20 more minutes before slicing and serving.
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Greek Yogurt lemon pound cake

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