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Homemade Greek Yogurt Pound Cake Recipe

This Greek Yogurt Pound Cake is the type of easy, delicious homemade cake recipe you’ll want to make again and again!

homemade greek yogurt pound cake

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.

homemade greek yogurt pound cake

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.

homemade greek yogurt pound cake
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homemade greek yogurt pound cake

Homemade Greek Yogurt Pound Cake Recipe


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  • Author: Regan at This Baking Life
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Ingredients

Greek Yogurt Pound Cake

  • Baking spray with flour
  • 1 1/2 cups (180 g) all purpose flour
  • 3/4 cup (90 g) white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup canola oil or olive oil
  • 1 1/2 cup sugar
  • 3 large eggs, at room temperature
  • Zest of 1 lemon
  • 1 cup Greek yogurt (plain, nonfat)

Blueberry-Chia Sauce (optional)

  • 2 cups fresh or frozen blueberries
  • 1/2 cup orange juice
  • 2 tablespoons chia seeds (do not omit as this is what thickens the sauce)
  • 1 to 2 tablespoons honey (adjust depending on sweetness of blueberries)
  • 1/4 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Greek Yogurt Pound Cake: Preheat oven to 350 degrees F. Coat a nonstick loaf pan with baking spray.
  2. In a medium bowl, whisk together dry ingredients (flour, baking powder and salt), and set aside.
  3. In a large bowl, beat together butter, oil, and sugar on medium speed of a hand mixer until light and fluffy. Beat in eggs, one at a time; beat in lemon zest. Alternately beat in flour mixture and yogurt, mixing just until blended.
  4. Using a rubber spatula, pour batter into prepared pan. Bake in preheated oven until a wooden pick or cake tester inserted into center of the cake comes out clean, about 1 hour. Allow to cool in pan 10 minutes; turn out onto a wire rack or baking rack and let cool completely, 1 to 2 hours. Serve cooled cake with Blueberry-Chia Sauce, as desired. Alternatively, top with fresh fruit, fresh berries, powdered sugar, and additional plain yogurt or ice cream. Store leftovers in an airtight container or wrapped tightly in plastic wrap.
  5. Prepare the Blueberry-Chia Sauce: Place blueberries and orange juice in a small saucepan. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart. Turn heat down, and simmer on low heat for 5 minutes, or until sauce thickens slightly. Remove from heat; stir in honey, chia seeds and vanilla, if desired. Refrigerate until ready to serve (sauce will thicken as it stands).
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Category: Dessert
  • Method: b
  • Cuisine: a

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