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Lemon Yogurt Pound Cake

Lemon Yogurt Pound Cake

This lemon cake is lovely and lemony- perfect with coffee and perfect on its own!

Whether plain and with coffee or dressed in chocolate or strawberries, pound cake is a delicious dessert or snack in all its avatars. The addition of yogurt makes it moist till the last bite. Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.


  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup softend unsalted butter
  • 1 Cup sugar
  • 4 Eggland's Best large eggs
  • 1 carton (6 ounces) non-fat Lemon Yogurt
  • 1/4 Teaspoon almond extract


Calories Per Serving243

Folate equivalent (total)70µg18%

Riboflavin (B2)0.2mg12.4%

Greek Yogurt Lemon Pound Cake

Nearly every time I stop by Starbucks, whether in the early morning or shortly before lunch or mid-afternoon, I always seem to time my visits abysmally. Whenever I walk inside, I repeatedly find myself greeted with a line that snakes through the coffee shop, around multiple tables and chairs, and ends a few steps from the door.

After planting myself behind the last patron, I typically start biding my time by people-watching. (Please tell me I’m not the only one!) What drinks do they order, what newspapers do they tuck under their arms, what milk do they add from the self-serve station, what novels do they read while slowing sipping…

Once I’ve slowly shuffled about halfway up the line, I switch to staring at the shelves of ceramic cups, travel mugs, and exotic new freshly ground bags of coffee. Although I often pick them up to read their descriptions or admire the painted designs on the cups, I never purchase anything—but it’s still fun to look!

Finally, when I can count the number of people between the register and me with one hand, the internal struggle begins. I rarely glance at the menu boards since I typically order the same thing (black coffee, usually decaf, and no room please!), but…

The glass display case of breakfast pastries and rich desserts always calls my name! I try so hard not to look, knowing how tempting each option will be, but that’s nearly impossible. As a baking-obsessed food blogger, I constantly think about recipes and sweet treats!

Plates of buttery croissants and cinnamon raisin bagels, old-fashioned glazed donuts and vanilla bean scones, blueberry muffins and streusel-topped coffee cake… Trays of chewy chocolate chip cookies and iced sugar cookies, fudgy double chocolate chunk brownies and rice krispie treats, banana nut bread slices and marbled loaf cake pieces…

By the time I place my order with the barista, it requires all of my self-control to simply ask for the coffee and nothing more!

The last time I stopped by Starbucks, I accidentally visited with a slightly hungry stomach, so I nearly walked away from the register with a slice of their lemon pound cake to nibble on as well… Until I saw the calorie count and thought better of it!

But because I couldn’t shake those sweet citrus thoughts out of my head, I came home and baked this Greek Yogurt Lemon Pound Cake instead! It has the same tender texture and bright sunshiny flavor, but with absolutely no refined flour or sugar, it comes with just 123 calories and none of the guilt!

Pound cakes earn their name from their ingredients—traditionally, a pound each of flour, eggs, butter, and sugar—but boy oh boy, that adds up to a whole lot of calories. My waistline is cringing at the thought! So let’s go over how we’re going to make this recipe much, much healthier.

You’ll start with white whole wheat flour . White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, very similar to that of all-purpose flour, which is perfect for this cake’s tender texture. And white whole wheat flour still has the same health benefits (like extra fiber) as regular whole wheat flour!

Note: Whole wheat pastry flour would be a great substitute, and I’ve included my preferred gluten-free option in the Notes section as well.

Next, you’ll use egg whites instead of whole eggs and just 1 tablespoon of butter (or coconut oil!). That’s right—just 1 tablespoon! (Whereas a pound of butter would be 2 whole cups… Yikes!) The rest of this healthier pound cake’s tender texture comes from my favorite ingredient in healthier baking…

Greek yogurt! Although you probably guessed that already from the recipe’s title… Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, and with around 21g of protein per cup, it gives this pound cake a big protein boost too. I always buy the big tubs of Greek yogurt, rather than the individual serving cups, because I use it in so many of my baking recipes. Muffins, scones, cupcakes, cheesecakes, even donuts and frosting!

Instead of granulated sugar, you’ll sweeten this cake with another one of my favorite ingredients: vanilla crème stevia . Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way—you’ll only need 2 teaspoons to sweeten this entire cake! This is the kind that I buy because I love its warm vanilla flavor and don’t detect any strange aftertaste like with some other stevia products. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)

Now for the most important part… That bright citrus flavor comes from two sources: freshly squeezed lemon juice and lemon zest . The latter actually provides the majority of the sunshiny taste, so don’t skip it! I baked this recipe with varying amounts of lemon juice and zest, and my taste testers all agreed that they loved the final version with the largest amount of both. It added that exact bright lemon punch they love from the Starbucks lemon pound cake!

Guilt-free cake… That’s perfect for pairing with coffee… And even healthy enough for breakfast… Pure bliss!

And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your cake and feature it in my Sunday Spotlight series!

What's the difference between a yogurt cake and pound cake?

To look at it, you might be forgiven for thinking this yogurt cake is a bit like pound cake. It has that similar even color and crumb, and is also often made in a loaf pan.

However one big difference, in case it wasn't obvious by the name, is that yogurt cake includes yogurt. This both gives a lovely moist texture as well as a slight tang to the flavor. The other major difference is yogurt cake uses oil rather than butter.

Richardson Family Farm’s Lemon-Yogurt Pound Cake

Looking for a go-to lemon pound cake? This lovely Lemon-Yogurt Pound Cake from the Richardson Family Farm is the only lemon pound cake recipe you’ll need. With three active teenage boys, Amy Richardson always has an appreciative audience for her baked goods and her youngest son is even developing his own reputation for killer from-scratch brownies and biscotti. This yogurt pound cake recipe is featured in the Cabot Creamery Cookbook and we think it’s especially delicious when enjoyed with a cup of tea. After you’ve made it, be sure to share this recipe with friends and family on Facebook, Pinterest, Instagram and Twitter.

To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you’ll need a 12-cup Bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3-4 lemons), fresh lemon juice (from about 3 lemons), eggs, all-purpose flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar. Preheat your oven 325°F and lightly butter, flour, and then chill your Bundt pan. Once you’ve prepared the pound cake batter according to the recipe instructions, pour it into the prepared pan and bake for about an hour – or until a toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for about an hour and then transfer to a cake plate to finish cooling. Once cake is completely cooled, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth, and drizzle over the cake.

Can’t get enough Bundt cake? Try our healthy Whole Wheat Apple Bundt Cake with Vanilla Drizzle recipe. We’d love for you to rate and review this lemon pound cake recipe to let us know how you enjoyed it!


3 cups granulated sugar
1 cup Cabot Unsalted Butter, softened
2 tablespoons grated lemon zest (from about 3 to 4 lemons)
6 tablespoons fresh lemon juice (about 3 lemons), divided
6 large eggs
2 ½ cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup Cabot Plain Greek Yogurt
¾ cup powdered sugar

Lemon Yogurt Pound Cake

If there’s one recipe that everyone needs in their baked goods collection, it’s pound cake. It’s easy to make, and you don’t have to worry about cake layers, frosting, or decorations. They are simple enough for afternoon tea parties and weekend brunches, and always a crowd pleaser!

With this Lemon Yogurt Pound Cake, I added lemon zest and fresh lemon juice to give it a nice, bright flavor. It’s tart and sweet, tender and moist, making them totally scrumptious. I love that there’s no fussy piping involved – you just drizzle a sugar glaze on top and let it set. So easy and beautiful with not a whole lot of effort.

The trick with cake batter is to make sure that you don’t overmix them, which means you should stop mixing as soon as you can’t see the dry ingredients you just added – otherwise, it’ll turn out dense, and not light and tender. Also, you’d want to start checking the cake at around 40 minutes. Take it out as soon as a skewer inserted into the middle comes out with just a few crumbs on it (or completely clean).

Traditional pound cakes are loaded with butter, but here I’m using a mild flavored oil like vegetable oil. If you like the butter flavor, feel free to substitute the vegetable oil with melted unsalted butter!

To make lemon yogurt pound cake, you only need basic pantry ingredients.

Jump to Recipe

What do I usually have in my pantry for baking? All purpose flour, sugar, vanilla, baking soda/powder and salt. I always have a few lemons floating around in my fridge and I keep greek yogurt in stock, too, for breakfast and smoothies. Butter is something I buy in bulk and freeze for long term storage. I love Kerry Gold (salted) for spreading and regular, unsalted sticks for baking. You just have to remember to keep a few sticks in the fridge for immediate use.

The only part of this recipe that requires some extra thought is softening butter! If you forget to soften the butter beforehand, you can try a few methods. There are lots of “hacks” for softening butter but I like this microwave method from Sally’s Baking Addiction. Basically, all you do is heat up some water in the microwave until very hot. Then, cut the stick of butter up into smaller pieces and place the butter in the microwave. Remove the water and shut the door. Ten minutes later, your butter will be at the perfect softened stage!

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  • Mix eggs and sugar in one bowl
  • Stir in vegetable oil, yogurt, lemon zest, and vanilla essence
  • Whisk flour, baking powder, a pinch of salt and add to the bowl
  • Mix dry ingredients and wet ingredients until just combined

  • Scrape the batter into the prepared loaf pan and bake for about 35-40 minutes.
  • Brush with warm apricot or orange jam.
  • Enjoy!


It’s one of the simplest healthy cake you can bake for the whole family, in no time and inexpensive: less than $ 4 (8 servings)!

Added bonus?

It’s low sugar. I usually choose unrefined cane sugar, less processed than white sugar, but you can use any sugar you have on hand. However, the healthiest tip is reducing the amount of added sugar, whatever it is.

When it comes to cakes, expeller-pressed canola oil (or cold-pressed olive oil) is my choice. This oil is naturally produced by mechanically squeezing (pressing) the canola seeds and it doesn’t go through an insane amount of processing with chemical solvents.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs plus 2 egg whites
  • 2 cups Greek yogurt
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon (add more if you like it lemony)

Lightly grease a tube pan or bundt cake pan. (We use a 15-cup capacity bundt pan.)

Preheat the oven to 350 degrees.

In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.

Sift the flour, baking powder, baking soda, and salt together in a bowl.

Using a mixer on medium-high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.

Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.

With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.

Stir in the vanilla extract and the lemon zest.

Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350-degree oven for about 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.

Lemon Yogurt Bundt Cake

  • This tart, refreshing cake is the perfect end to any meal. Using a Bundt™ pan means it will be pretty enough to serve at a party, but easy enough to make on a Wednesday (or any day).

Lemon cake is such a classic dessert, and we’ve pumped up the flavor even more with a tart lemon glaze. And if you’ve never baked with yogurt before, you’re in for a treat. It ensures every slice will be wonderfully moist AND stay that way for days (if you happen to have any leftovers, that is).

To keep this recipe simple, you’ll start by using a Betty Crocker™ Super Moist™ cake mix and boosting the lemon flavor using fresh lemon juice and zest. We used Yoplait Original French Vanilla Yogurt to the cake mix, but if you want even more lemon there, you can use the Lemon Burst yogurt flavor.

The addition of the yogurt makes a silky smooth batter that will spread nicely in your Bundt™ pan and.

…bake up beautifully, with minimal doming.

Allow the cake to cool in the pan for just 10 minutes before turning it out onto a cooling rack. Your house will be filled with the scent of lemon, but the cake provides only half of the amazing aroma.

Once you zest some lemons and squeeze the juice into a bowl of powdered sugar to make the glaze, your entire kitchen will smell like a lemon orchard.

When making the lemon glaze it’s best to start by adding a small amount of lemon juice, and adding more if needed. You want your glaze to be thin enough to pour, but thick enough to stick to the sides of the cake.

Lemon Yogurt Pound Cake

Where I went to college (Winston-Salem, North Carolina), the thing to do was to drive down to Savannah, Georgia and celebrate St. Patrick’s Day. I was usually too poor to do this, but I did it one year and OMG that city knows how to celebrate St. Paddy’s Day. The entire city shuts down and everyone is in the street, drinking, partying and being spooked by possible ghosts. Savannah is beautifully haunted.

Nowadays, the idea of drinking green beer in the street sounds like hell. Literally, you could not pay me. I’d much rather sit on a quiet beach where I can relax, drink a cocktail and have no one speak to me for hours at a time. That’s what I crave at this age: silence and alcohol.

Since there is no spring break in my future, though I am going to Palm Springs for two days this weekend (woot, woot!), I’m trying to bring as many bright things as possible into my life. This cake, man. Bright! Festive! Spring-y!

Spring is so close I can feel it. The market tells me Spring is on almost here. Strawberries are in abundance (though we did have a very warm Winter here in Los Angeles), fava beans are starting to make an appearance, and peas! Oh peas, I’ve missed you. You’re so kewt.

Lemons aren’t exactly spring produce, per se. I consider them more Winter-y fare. They’re that produce that is on the cusp.

These lemons were gifted to Josh from his friend Karyn. She has a big lemon tree in her backyard and has too many lemons to know what to do with. Josh sort of ignored them, but I made a cake!

This cake is light and moist and so amazing. It’s much like this Grapefruit Thyme Yogurt Cake I made last year, but there’s no thyme, lemons are used in place of grapefruit, there’s only one icing and I used olive oil. Also, I candied the lemon slices to go on top. This recipe is similar but a little different.