One-Bowl Lemon Yogurt Pound Cake
Moist and tender pound cake with tangy Greek yogurt and fresh lemon zest, made effortlessly in a single bowl. This american-inspired desserts ready in about 70 minutes pairs all-purpose flour, granulated sugar, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup (1 stick), softened unsalted butter
- 3 large eggs
- 2 teaspoons fresh lemon zest
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, tapping out excess flour.
- Step 2: In a large mixing bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Add 3 large eggs one at a time, beating well after each addition until fully incorporated.
- Step 4: Mix in 1/2 cup plain Greek yogurt, 2 teaspoons fresh lemon zest, and 1 teaspoon vanilla extract until smooth.
- Step 5: In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined and no flour streaks remain.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 8: Bake for 50-55 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
- Step 9: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does One-Bowl Lemon Yogurt Pound Cake take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Bowl Lemon Yogurt Pound Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in One-Bowl Lemon 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 One-Bowl Lemon Yogurt Pound Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 One-Bowl Lemon 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.
