Lemon Yogurt Pound Cake | Easy and moist with lots of lemon flavor.

Do you catch yourself jonesing for cake in the afternoon? Sometimes, I just NEED cake and this lemon yogurt pound cake fits the bill nicely. No obscure ingredients, easy to whip up and made in a loaf pan. This sunshine-y lemon loaf cake comes out very moist thanks to the greek yogurt. I add lemon flavor two ways: with lots of zest and juice. Lemon zest is one of my favorite ingredients and I love using it in so many recipes. Because of this, my microplane is one of my most used tools (really).

To make lemon yogurt pound cake, you only need basic pantry ingredients.

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What do I usually have in my pantry for baking? All purpose flour, sugar, vanilla, baking soda/powder and salt. I always have a few lemons floating around in my fridge and I keep greek yogurt in stock, too, for breakfast and smoothies. Butter is something I buy in bulk and freeze for long term storage. I love Kerry Gold (salted) for spreading and regular, unsalted sticks for baking. You just have to remember to keep a few sticks in the fridge for immediate use.

The only part of this recipe that requires some extra thought is softening butter! If you forget to soften the butter beforehand, you can try a few methods. There are lots of “hacks” for softening butter but I like this microwave method from Sally’s Baking Addiction. Basically, all you do is heat up some water in the microwave until very hot. Then, cut the stick of butter up into smaller pieces and place the butter in the microwave. Remove the water and shut the door. Ten minutes later, your butter will be at the perfect softened stage!

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To glaze or not to glaze? Options for add-ins.

This lemon yogurt pound cake is perfect without any glaze. But to add even more sweet and sour tartness, I’ve added a simple lemon juice syrup glaze. It soaks into the cake and adds a nice burst of lemon tartness to the top. If you’re a fan of the ubiquitous lemon juice and powdered sugar glaze, go for it! It’s just a tablespoon or so of lemon juice and about a half cup of powdered sugar whisked together. Drizzle it on after the cake has cooled.

Feel like adding your own flair to this cake? Poppyseeds are a classic addition. Two teaspoons will do the trick. Fruit could be good here too. A cup of fresh or frozen fruit like blueberries or raspberries gently folded into the batter is enough. Maybe you’d rather ice this loaf? Cream cheese icing would be very nice on top. Instead of lemon, why not try other citrus like grapefruit, blood oranges or limes? Have fun and experiment with your favorite ingredients and flavors!

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