Greek Yogurt Pound Cake
Yogurt is one of those staple ingredients that I always have in my fridge. Whether I’m making smoothies, dips or this pound cake, it adds the perfect amount of tang and moisture to any recipe. Although this isn’t a family recipe, this pound cake has become one of my families favorites! It’s perfect with your morning coffee, as an afternoon treat or enjoy it for dessert after a long day. This pound cake will leave you wondering if you can stop after just one slice (I usually can’t)!
Greek Yogurt Pound Cake
Servings: 1 loaf pan
For the cake:
2 sticks butter
1 1/4 cup sugar
4 eggs
1 tablespoon vanilla extract
1 1/2 cup flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup Greek yogurt
1 tablespoon lemon juice
For the glaze:
3/4 cup powdered sugar
1 tablespoons milk
2 tablespoons Greek yogurt
Heat your oven to 325 degrees. I use a loaf pan for this cake but use what you got! Line whatever pan you’re using with parchment paper to make sure the cake doesn't stick and to make your life easier once you’re ready to remove it from the pan.
In a mixer fitted with a paddle attachment, mix together the butter and sugar until it’s light a fluffy. Make sure to clean the sides of the bowl with a spatula every so often to make sure everything is being mixed together.
Add in the eggs one at a time and then add in the vanilla extract. The batter will look curdled but don’t worry! It’ll smooth out once the dry ingredients are added.
In a bowl, whisk together the dry ingredients (flour, cornstarch and baking powder).
Add in half of the dry ingredients to the egg and butter mixture and mix together.
Combine the lemon juice and yogurt and add the yogurt mixture to the batter and mix.
Add in the remaining half of the dry ingredients and mix until almost fully combined. Take the bowl off the mixer and using your spatula, finish mixing the batter. Make sure everything on the sides and bottom of the bowl are thoroughly mixed together.
Pour the batter into your pan and bake for about 55-60 minutes. Bake until a toothpick comes out clean. Keep in mind, every oven is different which results in different cooking times. This cake takes closer to 90 minutes in my oven, but I would recommend starting to check if your cake is done after the initial 55-60 minutes and go from there!
Let the cake cool in the pan for about 1 hour.
Once the cake has cooled slightly, transfer the cake to a wire rack to completely cool. By taking the cake out of the hot pan, it will help cool the cake down faster aka bring able to eat the cake faster!
Combine 3/4 cup of powdered sugar, 2 tablespoons of yogurt and 1 tablespoon milk, and whisk it together. This glaze should be thick.
Once your cake has completely cooled, glaze the top of your pound cake with a spoon or piping bag.
Let the glaze harden over the top of the cake (about 30 minutes).
Slice up and enjoy!
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