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.