Homemade lemon pound cake recipe with yogurt and a lemon yogurt glaze. Simple recipe for a dense yet moist cake packed with a fresh lemon flavor. Perfect for breakfast or dessert!
This post is sponsored by Stonyfield Organic but all opinions are my own.
Lemon desserts are my favorite! The sweet, tangy and bright flavors always put me in the mood for warmer weather. Today, I am sharing one of my favorite recipes for lemon pound cake with a lemon yogurt glaze.
What I love about this recipe is that it doesn’t use lemon extract, but instead lemon zest and juice for flavoring. This pound cake is dense, moist, and packed with flavor.
Baking with Greek Yogurt
This is a twist on my favorite lemon cake recipe that I made slightly different using Stonyfield Organic Greek Yogurt. Did you know you could substitute greek yogurt for sour cream in just about every recipe, even when you’re baking? I love using Stonyfield Organic Greek Yogurt when baking because not only does it have less fat than sour cream it also has more protein.
Stonyfield Organic Yogurt is so versatile. I love that it can be used as a substitution for ingredients like sour cream, buttermilk, and mayo. Making it great for dressings, marinades, dips and even baking.
Above are some of my favorite ways to use yogurt as a substitute while cooking and baking. You won’t even be able to tell the difference.
When making this lemon pound cake I will be using 1/2 cup of Stonyfield Organic Greek Yogurt instead of 1/2 cup of sour cream.
Lemon Pound Cake Ingredients
- Room Temperature Butter
- Stonyfield Organic Greek Yogurt (Whole Milk)
- Lemon, Zested and Juiced
- Granulated Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Soda
How to make lemon pound cake
How to make lemon pound cake
Set your oven to 350ºF. Grease a 9×4 loaf pan or line it with parchment paper.
Using a hand or stand mixer, mix together butter, yogurt, and lemon zest. Once combined gradually add in sugar a small amount at a time until it is light and fluffy around 2.5 minutes.
Add eggs in one at a time. Make sure each egg is incorporated before adding the next. Add lemon juice and vanilla extract. In a separate bowl sift together flour, baking soda, and salt.
Gradually add flour mixture into your batter. Be careful not to over mix. Bake at 350ºF for 45 minutes.
Place on a wire rack. Cool completely before adding your lemon glaze..
- 1/2 Cup of Butter at Room Temperature
- 1/2 Cup of Stonyfield Organic Greek Yogurt (Whole Milk)
- Zest from 1 Lemon
- 1 1/2 Cups of Sugar
- 3 Eggs
- 1/2 Teaspoon Vanilla Extract
- 3 Tablespoons or the Juice of 1 lemon
- 1 1/2 Cups of All Purpose Flour
- 1/4 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- Preheat oven to 350ºF.
- Grease 9x4 loaf pan or line with parchment paper.
- Mix together butter, yogurt and lemon zest until combined.
- Gradually add sugar until it is light and fluffy around 2.5 minutes.
- Add eggs in one at a time. Make sure each egg is incorporated before adding the next.
- Add lemon juice and vanilla extract.
- Sift together flour, baking soda and salt.
- Gradually add flour mixture into your batter. Be careful not to over mix.
- Bake at 350ºF for 45 minutes.
- Cool completely before adding your lemon glaze.
How to make lemon glaze for pound cake
This pound cake is delicious but I love to add a frosting or a glaze to it. An easy way to make a lemon glaze for a pound cake is to actually use yogurt. For this glaze we are using lemon zest and juice, confectioners sugar and Stonyfield Organic Greek Yogurt. Now, I am using plain yogurt but vanilla also works well.
- 1 Cup of Confectioners Sugar
- 1 Cup of Stonyfield Organic Greek Yogurt
- Zest of Half a Lemon
- Juice of Half a Lemon
- Whisk together confectioners sugar, yogurt, lemon zest and lemon juice.
- Using the whisk drizzle frosting onto your lemon pound cake.
This Lemon Pound Cake recipe is sponsored by Stonyfield Organic.