Description
A moist and tender Greek Yogurt Pound Cake with a delicate crumb, subtle tang, and rich buttery flavor. Perfect for serving plain, with fresh berries, or a sweet glaze.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 g) plain full-fat Greek yogurt
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan, lining it with parchment paper.
- Cream butter and sugar together until pale and fluffy, then beat in eggs one at a time.
- Stir in Greek yogurt and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing gently until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Bring all ingredients to room temperature for best texture.
- For extra flavor, add citrus zest to the batter.
- Allow the cake to rest overnight for deeper flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Greek yogurt pound cake, moist pound cake, easy loaf cake recipe, yogurt cake dessert