Lemon-Glazed Yogurt Pound Cake
A moist pound cake enriched with tangy Greek yogurt and topped with a bright lemon glaze that adds a perfect citrus zing. This american-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (2 sticks), softened unsalted butter
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup for glaze powdered sugar
- 2 tbsp for glaze milk
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan, then line the bottom with parchment paper.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt; set aside.
- Step 3: In a large bowl, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Add 3 large eggs one at a time, beating well after each addition.
- Step 5: Mix in 1/2 cup plain Greek yogurt, 1 tbsp lemon zest, and 1 tbsp lemon juice until combined.
- Step 6: Gradually add the flour mixture to the wet ingredients in three additions, mixing on low speed until just incorporated.
- Step 7: Pour the batter into the prepared loaf pan, smoothing the top, and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Step 8: While the cake cools, combine 3/4 cup powdered sugar with 2 tbsp milk to make a smooth glaze.
- Step 9: Drizzle the lemon glaze evenly over the cooled cake and let it set before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Glazed Yogurt Pound Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Glazed Yogurt Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Glazed Yogurt Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Glazed Yogurt Pound Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Glazed Yogurt Pound Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
