Moist Yogurt Pound Cake

Bronze Post Medal for All Time! 216 Posts
This is a really good cake with a wonderful, pound cake texture and taste. It is especially good with lemon yogurt, though using vanilla yogurt and omitting the lemon peel is good, too.


  • 2 1/4 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. grated lemon peel (zest)
  • 1 tsp. vanilla
  • 1 cup butter, softened
  • 1 (8 oz.) container yogurt
  • 3 large eggs


Preheat oven to 325 degrees F, and grease and flour a 10 inch tube or bundt pan.

Combine all the ingredients in a large mixing bowl. Mix at low speed until combined. Beat 3 minutes at medium speed. Pour into the pan. Bake 60 - 70 minutes, until it tests done. Cool upright in the pan for 15 minutes before removing from the pan and cooling.

Try serving it with sliced strawberries - mmm!

Servings: 10 - 12
Prep Time: 5 Minutes
Cooking Time: 60 - 70 Minutes

By Free2B from North Royalton, OH

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Bronze Post Medal for All Time! 146 Posts
August 25, 20110 found this helpful

Oh, this does sound good. Similar to my Mother's Sour Cream Pound Cake which is my all-time favorite. A nice lemon flavor is so perfect for our Florida summers and always welcome for a luncheon or dinner dessert.


Thank you for sharing with us Barb. Pookarina

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