Greek yogurt pound cake is a moist homemade pound cake recipe that uses Greek yogurt in place of sour cream. So easy and so good!
Over the years, I’ve taken family recipes and created my own versions of those recipe, like my grandma’s chocolate sheet cake. This Greek yogurt pound cake is my updated version of my great aunt’s sour cream pound cake.
I love the original sour cream pound cake, but it’s full of butter, sugar, and full-fat sour cream. After some tinkering, I ended up with a pound cake that is every bit as moist, tangy, and delicious as the my great aunt’s cake but with better nutritional stats.
Ingredient notes and substitutions
- Cake flour: You can make a cake flour substitute with this easy tutorial. To properly measure the flour, weigh it or stir or sift it to break it up. Lightly spoon the flour into the measuring cup, and level. Don’t pack the flour or the cake will be heavy and dry.
- Greek yogurt: If your yogurt has separated (looks watery on top), be sure to stir it before measuring. You can also use 2% or whole milk Greek yogurt in this recipe.
- Almond extract: You can omit the almond extract and use additional vanilla extract if you prefer.
How to make Greek yogurt pound cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Preheat oven to 325 F. Grease and flour (or spray well with a nonstick spray like Baker’s Joy that has flour in it) a 12-cup bundt pan.
Step 2: In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
Step 3: In a large bowl, beat yogurt, butter, and sugar together until well-combined.
Step 4: Beat in eggs one at a time.
Step 5: Stir in extracts.
Step 6: Add flour mixture, and stir in until just combined.
Step 7: Pour batter into prepared bundt pan.
Step 8: Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
Step 9: Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe Tips!
- Greasing the pan: Bundt cakes can be notoriously difficult to remove from the pan. It’s key to grease and flour the pan well. You can also use homemade pan release to prep the pan.
- Flavoring: The cake is flavored with both almond extract and vanilla extract. You can use either flavoring and omit the other, or you can use a different flavoring, like lemon, if you prefer.
- Serving suggestions: I like to dust the cake with powdered sugar and serve it with homemade whipped cream and fresh raspberries or strawberries.
Recipe FAQs
You can. I’ve made the cake both ways. I prefer cake flour because it gives the cake a finer crumb and softer interior.
You can make your own cake flour substitute with this tutorial. However, all-purpose flour will work in a pinch.
Sure! I don’t recommend using fat-free sour cream in this recipe, though, as I’ve never had good luck baking with it.
You can! Pound cakes freeze well.
Storage
Store any leftover Greek yogurt pound cake in an airtight container at room temperature. The cake will keep for 3-4 days when properly stored at room temperature.
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Greek Yogurt Pound Cake
Ingredients
- 3 cups cake flour properly measured
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 ½ cups plain, non-fat Greek yogurt at room temperature
- 1/2 cup butter softened
- 3 cups granulated sugar
- 4 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 325 F. Grease and flour (or spray well with a nonstick spray like Baker’s Joy that has flour in it) a 12-cup bundt pan.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat yogurt, butter, and sugar together until well-combined.
- Beat in eggs one at a time.
- Stir in extracts.
- Add flour mixture, and stir in until just combined.
- Pour batter into prepared bundt pan.
- Bake 60-80 minutes, or until a toothpick comes out clean. You may need to cover the exposed cake with foil if it starts to brown too much.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
- Cake flour: You can make a cake flour substitute with this easy tutorial. To properly measure the flour, weigh it or stir or sift it to break it up. Lightly spoon the flour into the measuring cup, and level. Don’t pack the flour or the cake will be heavy and dry.
- Greek yogurt: If your yogurt has separated (looks watery on top), be sure to stir it before measuring.
- Nutrition values are estimates.
Nutrition
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Originally published 7/26/13.
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Comments & Reviews
Freda says
Added lemon zest and left out the almond extract.
Absolutely delicious cake!
Kate says
Thank you!