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Classic Vanilla Yogurt Pound Cake

A moist and flavorful pound cake made with full-fat Greek yogurt, enhancing its texture and taste.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 and 1/2 cups all-purpose flour
  • 2 teaspoons 2 teaspoons baking powder
  • 0.25 teaspoon 1/4 teaspoon salt
  • 0.5 cups 1/2 cup unsalted butter, softened to room temperature
  • 1 cups 1 cup granulated white sugar
  • 3 large 3 large eggs, room temperature
  • 1.5 teaspoons 1 and 1/2 teaspoons pure vanilla extract Use high-quality vanilla extract
  • 1 teaspoon 1 teaspoon vanilla bean paste (optional) Adds visible vanilla seeds and a deeper flavor
  • 1 cups 1 cup full-fat plain Greek yogurt, room temperature Do not substitute low-fat or non-fat yogurt
Optional Glaze
  • 1 cups 1 cup powdered sugar, sifted
  • 2-3 tablespoons 2–3 tablespoons whole milk or cream
  • 0.5 teaspoon 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F). Grease a 23x13cm (9x5-inch) loaf tin generously with butter and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
  3. In a large mixing bowl, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and airy.
  4. Add the eggs one at a time, beating for 20 seconds after each addition. Then add vanilla extract and bean paste if using, and mix until incorporated.
  5. Add the dry ingredients and Greek yogurt in alternating stages, starting and ending with the flour mixture. Mix until just combined.
  6. Pour the batter into the prepared loaf tin and smooth the top. Optionally, score a shallow line down the center of the batter.
Baking
  1. Bake for 55-65 minutes, checking for doneness with a toothpick at the 55-minute mark. If it comes out clean, the cake is done.
  2. Allow the cake to cool in the tin for 20 minutes, then lift it out using the parchment paper.
Making the Glaze
  1. Whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed.
  2. Pour the glaze over the fully cooled loaf and let it set for 10 minutes before slicing.

Notes

Store the cake at room temperature for up to 4 days. Freeze for up to 3 months, wrapping tightly.