Greek Yogurt Lemon Pound Cake

$To make a delicious Greek yogurt lemon pound cake, you need some simple ingredients. Each one plays a key role in creating that fresh and zesty flavor. Here’s what you’ll need: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - 1/2 cup unsalted butter, softened - 1 teaspoon vanilla extract - Zest of 2 lemons - 1/4 cup fresh lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Optional: powdered sugar for dusting Using Greek yogurt gives the cake a moist texture and tangy taste. The lemon zest and juice brighten the flavor. Make sure to use fresh lemons for the best results. The unsalted butter adds richness, while the eggs help bind everything together. The baking powder and baking soda help the cake rise, giving it that lovely, fluffy structure. If you want a sweet touch on top, powdered sugar is a nice option for dusting. Remember, fresh ingredients make all the difference in flavor! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is key for a great bake. While the oven heats up, take a 9x5 inch loaf pan. Grease it with butter and dust it with flour. This will help the cake come out easily later. In a big bowl, combine 1/2 cup of softened butter and 1 cup of granulated sugar. Beat them together on medium speed. This will take about 3-4 minutes. You want it to look light and fluffy. Next, add 1 cup of plain Greek yogurt. Mix it in well. Now, add 3 large eggs one at a time. Make sure to mix well after each egg. This helps the cake rise. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix them together well. Once they are combined, slowly add the dry mix to the wet mix. Stir gently until just mixed. Be careful! Overmixing can make the cake tough. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the preheated oven. Bake for 50-60 minutes. Check with a toothpick in the center. If it comes out clean, your cake is ready! After baking, take the cake out of the oven. Let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. If you want, dust the top with powdered sugar before serving. This adds a nice touch! Serve it fresh for the best flavor. To get a moist cake, avoid overmixing the batter. When you combine the dry and wet ingredients, mix just until the flour disappears. This keeps the cake light. Overmixing can make your cake dense and tough. Trust me, a gentle hand goes a long way! Using fresh ingredients is key to great taste. Fresh lemons give the best flavor. I always zest and juice the lemons right before using them. This adds a bright flavor that makes your cake shine. Also, choose quality Greek yogurt. It should be thick and creamy. This enhances the cake’s moisture and tanginess. To check for doneness, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If you prefer, you can use different pans. A bundt pan works well too! Just adjust the baking time based on the pan size. Enjoy the process, and let your kitchen fill with lemony goodness! Pro Tips Use Room Temperature Ingredients: Allow your butter, eggs, and yogurt to come to room temperature before mixing. This helps to create a smoother batter and more evenly baked cake. Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture. Check for Doneness: Instead of relying solely on baking time, use a toothpick to test for doneness. The cake is ready when the toothpick comes out clean or with a few moist crumbs. Store Properly: To keep your pound cake moist, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for a week. {{image_2}} You can make this lemon pound cake even better! Adding fruits or nuts can create a fun twist. Consider mixing in blueberries or raspberries. They add color and sweetness. Chopped walnuts or almonds also work well. They bring a nice crunch to each bite. Just fold in about a cup of your choice into the batter before you pour it into the pan. This way, every slice bursts with flavor. Want to top your cake with something special? Try a lemon glaze! Mix powdered sugar with fresh lemon juice. Drizzle it over the cooled cake for a sweet-tart finish. If you prefer cream cheese frosting, mix softened cream cheese with sugar and lemon zest. Spread it on top for a creamy, rich touch. Both options elevate the cake to a new level. If you need a gluten-free cake, you can easily adapt this recipe. Replace regular flour with gluten-free flour. Make sure to choose a blend that works for baking. You might want to add a bit of xanthan gum too. This helps with texture. Follow the same steps and enjoy a moist, delicious lemon pound cake that everyone can enjoy. To keep your Greek yogurt lemon pound cake fresh, store it properly. Wrap the cake in plastic wrap or aluminum foil. This helps keep moisture in and prevents it from drying out. You can also place it in an airtight container. If you want to freeze it, slice the cake first. Wrap each slice tightly before placing them in a freezer-safe bag. This way, you can grab a slice whenever you want a treat! The cake stays fresh at room temperature for about three days. If you store it in the fridge, it will last for about a week. For the best taste, I recommend eating it within a few days. If frozen, the cake can last for about three months. Just make sure to label the bag with the date! To enjoy the cake warm, you can reheat slices in a toaster oven or microwave. For the toaster oven, set it to 350°F (175°C) and warm each slice for about five minutes. In the microwave, heat each slice for about 15-20 seconds. Be careful not to overheat it, or it can become dry. Enjoy that fresh, zesty flavor again! Yes, you can substitute Greek yogurt with regular yogurt. The main difference is the texture. Greek yogurt is thicker and creamier. This helps the cake rise well and stay moist. Regular yogurt may make the cake a bit lighter. The flavor will also change slightly. If you use regular yogurt, choose plain, unsweetened, and full-fat for the best results. If you want a dairy-free option, use coconut oil or applesauce. Coconut oil adds a nice flavor and keeps the cake moist. You can also use vegetable oil, but it will not have the same taste. If you choose applesauce, use half the amount of butter called for. This keeps the cake light and adds sweetness. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. Look for a golden-brown top and a slight bounce when you touch it. The edges should pull away from the pan a little. Yes, you can use other citrus fruits like limes or oranges. Lime juice adds a tart taste, while orange juice gives a sweet flavor. You can also mix citrus fruits for a unique taste. Just use the same amount of juice and zest as the lemons in the recipe. This cake recipe combines simple ingredients to create a delicious treat. We reviewed each step, from mixing wet and dry ingredients to baking and cooling. I shared tips for perfect texture and flavor, plus fun variations to explore. Remember, fresh ingredients make a big difference. Follow the storage tips for lasting freshness. Enjoy this delightful lemon cake, whether you’re baking for yourself or sharing with friends!$

Greek Yogurt Lemon Pound Cake

Savor the delightful flavors of this Greek Yogurt Lemon Pound Cake, a simple and zesty pound cake recipe that combines the creaminess of Greek yogurt with fresh lemon zest for an unforgettable dessert. Perfect as an easy lemon cake recipe, this lemon pound cake with yogurt is moist and bursting with citrus goodness. Try this Greek yogurt dessert recipe today and enjoy every slice! Save this recipe for later! #LemonPoundCake #GreekYogurtDesserts #BakingIdeas #EasyRecipes

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Ingredients

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

Zest of 2 lemons

1/4 cup fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent sticking.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the Greek yogurt and mix until fully incorporated, followed by the eggs one at a time. Ensure to mix well after each addition.

Stir in the vanilla extract, lemon zest, and lemon juice, mixing until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

If desired, dust the cooled pound cake with powdered sugar before serving.

Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 10 servings

- Presentation Tips: Serve slices of the lemon pound cake on a decorative plate, garnished with fresh lemon slices and a sprig of mint for a refreshing touch.