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!
Originally published 7/26/13. Updated with new photos, tips, and recipe tweeks 6/19/18.
I have a list of family recipes that I want to create lighter versions of (like my grandma’s chocolate sheet cake), and I knew that this was the perfect opportunity to create a lighter 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. All of which make the cake delicious but definitely not light.
After some tinkering, I ended up with a cake that was every bit as moist, tangy, and delicious as the my great aunt’s cake but with considerably better nutritional stats.
Can I use all-purpose flour in place of cake flour?
You can. I’ve made the cake both ways. I prefer cake flour because it gives the cake a finer crumb and softer interior. However, all-purpose flour certainly works.
Could I use fat-free sour cream in place of the Greek yogurt?
I don’t recommend using fat-free sour cream. I’ve never had good luck baking with it.
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Greek Yogurt Pound Cake
Moist Greek Yogurt Pound Cake subs Greek yogurt
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 ½ cups plain, non-fat Greek yogurt*
- 1/2 cup butter softened
- 3 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Preheat oven to 325 F. Grease and flour (or spray 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.
*If your yogurt has separated (looks watery on top), be sure to stir it before measuring.
**Nutrition facts are estimates.