This Greek Yogurt Pound Cake is the type of easy, delicious homemade cake recipe you’ll want to make again and again!
What I love about this Greek Yogurt Pound Cake recipe
This simple pound cake recipe comes together quickly and easily, without the use of a cake mix. Don’t get me wrong, I love cake mixes. They ensure accuracy of measurement in many ways, but sometimes you want a quick bread or easy recipe with the simple ingredients you already have on hand. That’s definitely the case with this easy pound cake recipe.
Frequently Asked Questions about this Greek Yogurt Pound Cake
Do I have to serve it with the Blueberry-Chia Sauce?
No, definitely not. I’ve offered lots of ideas in the recipe for different toppings. When I developed the original recipe it was during blueberry season. And just looking at the photos you can anticipate how delicious the sauce tasted with the cake. But if you’re making this in the offseason, don’t have any blueberries or aren’t a blueberry fan, this is a delicious pound cake on its own.
Can I use cake flour in this recipe?
I’m not sure. I tend to think it will work, but I have only tested it as written — with a combo of all-purpose and white whole-wheat flour. I do think, however, you could use all-purpose flour in place of the white whole wheat flour. You’d use the same amount, so the total flour needed for the recipe would be 2 1/4 cups (270 g).
How important is it for the flour to be weighed?
Very important. In baking recipes, the way someone measures their flour can cause large differences in the amount of flour in the recipe. If you want to be sure your recipe turns out as closely to the one I made the first time I made this, you’ll want to weigh your flour. Here’s the kitchen scale I use.
Can I double this recipe and make it in a Bundt pan?
I haven’t, but I suspect it would work. You might check it for doneness about 10 minutes earlier, but I suspect the time will be roughly the same.
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