🍰 Classic Vanilla Yogurt Pound Cake
This is a soft, buttery pound cake with a subtle tang from yogurt that keeps it extra moist. Simple, elegant, and perfect with tea, fruit, or a dusting of powdered sugar.
🛒 Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract (or 2 tsp for stronger flavor)
- 1 cup plain yogurt (Greek or regular)
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional:
- 1 tsp lemon zest (for a fresh twist)
- Powdered sugar for dusting
👩🍳 Instructions:
1. Preheat & prepare pan
Preheat oven to 350°F (175°C).
Grease and flour a loaf pan or line it with parchment paper.
2. Cream butter & sugar
Beat butter and sugar together until light and fluffy (about 2–3 minutes).
3. Add eggs & vanilla
Mix in eggs one at a time, then add vanilla (and lemon zest if using).
4. Add yogurt
Stir in yogurt until smooth and well combined.
5. Add dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually mix into wet ingredients until just combined—don’t overmix.
6. Bake
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick comes out clean.
7. Cool
Let cool in pan for 10–15 minutes, then transfer to a rack to cool completely.
🍽️ Serving ideas:
- Dust with powdered sugar
- Serve with berries and whipped cream
- Drizzle with honey or lemon glaze
- Toast slices lightly and spread with butter
🔥 Why yogurt works so well:
- Keeps cake extra moist
- Adds a slight tang to balance sweetness
- Creates a soft, tender crumb
🔄 Variations:
- 🍋 Lemon yogurt pound cake (add zest + lemon glaze)
- 🍓 Berry swirl version
- 🍫 Chocolate chip pound cake
- 🌰 Almond or nut-studded version
💡 Tips:
- Don’t overmix once flour is added
- Room-temperature ingredients give best texture
- Check early—every oven bakes slightly differently
If you want, I can also give you a glazed bakery-style version, a marble yogurt pound cake, or a mini loaf/muffin adaptation.