Three-Ingredient Lemon Yogurt Pound Cake
A moist and tangy pound cake made with just yogurt, lemon, and cake mix, ideal for easy baking. This american-inspired desserts ready in about 70 minutes layers box (15.25 oz) yellow cake mix, plain Greek yogurt, lemon zest 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 280 calories and feeds 8, 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
- 1 box (15.25 oz) yellow cake mix
- 1 cup plain Greek yogurt
- 1 tbsp lemon zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Step 2: In a large mixing bowl, combine 1 box yellow cake mix, 1 cup plain Greek yogurt, and 1 tbsp lemon zest; stir with a wooden spoon until smooth and creamy, about 2 minutes.
- Step 3: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Step 4: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Step 5: Remove from oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Step 6: Slice and serve plain or with a dusting of powdered sugar.
Frequently asked questions
How long does Three-Ingredient Lemon Yogurt Pound Cake take to make?
Total time is about 70 minutes (10 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 Three-Ingredient Lemon 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 Three-Ingredient 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 Three-Ingredient 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 Three-Ingredient 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.
