Yogurt Pound Cake
A tender and moist yogurt pound cake with bright lemon and vanilla notes, perfect for afternoon tea or casual gatherings. Its rich buttery flavor is complemented by the fruity peach yogurt, making it a delightful treat for those who enjoy a light, flavorful dessert or snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter until smooth and creamy.
- Gradually add sugar, beating until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the creamed mixture, mixing well.
- Stir in lemon rind, vanilla, and yogurt into the batter.
- Pour the batter into a greased and floured 10-inch Bundt pan.
- Bake at 350°F (175°C) for 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then remove and cool completely on a rack.
- Sprinkle with powdered sugar if desired.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted, as this helps incorporate air into the batter. If you don’t have peach yogurt, any flavored yogurt like vanilla or lemon can work as a substitute. To enhance the lemon flavor, consider adding a tablespoon of lemon juice. Remember to prepare your Bundt pan thoroughly to avoid sticking.
Serving Suggestions
This yogurt pound cake is delightful on its own, but you can elevate it by serving it with fresh berries or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee for a cozy afternoon treat. For a more indulgent dessert, consider drizzling with a simple lemon glaze or pairing with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover yogurt pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze it for up to three months. To reheat, place slices in the microwave for about 15-20 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Pound Cake contains roughly 397 calories, with 2g protein, 24g carbohydrates, and 24g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, you can substitute peach yogurt with any flavored yogurt such as vanilla or even plain yogurt. Just keep in mind that the flavor and moisture content may slightly change, but the cake will still be delicious.
How can I tell when the cake is done baking?
The cake is done when a wooden pick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges of the cake should start to pull away from the sides of the pan.
Can I make this cake ahead of time?
Absolutely! You can bake the yogurt pound cake a day or two in advance. Just store it properly in an airtight container. It also freezes well, so you can enjoy it later by thawing it overnight in the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).