Soft Plain Yogurt Pound Cake Recipe

Imagine the warm scent of freshly baked cake wafting through your kitchen, with just a hint of citrus and the creamy richness of yogurt in the air. The magic ingredient? Plain yogurt, which adds a creamy richness and keeps the cake unbelievably tender.

This dessert isn’t just a treat; it’s the kind of cake you bake on a cozy afternoon, share with friends, or enjoy all by yourself with a cup of tea. It’s perfect for those moments when you want to impress without sweating it in the kitchen: it's your Plain Yogurt Pound Cake.

What is Yogurt Pound Cake?

Yogurt pound cake, a twist on the classic pound cake, is a lighter, fluffier version that incorporates yogurt for a moist and fragrant result. It’s believed to have been inspired by the original French "quatre-quarts" cake, which refers to a cake made from four equal parts (flour, butter, sugar, and eggs).

Over time, variations like the yogurt pound cake popped up, adding a creamy element to the batter that not only helps with the texture but also gives the cake a subtle tang. It's the perfect balance between something comforting and slightly sophisticated, making it a delightful addition to any dessert table.

Pro Tips for the Best Yogurt Pound Cake

• Make sure your eggs, yogurt, and oil are at room temperature. This helps them combine more smoothly, creating that dreamy texture.
• When beating your eggs and sugar, stop as soon as you achieve a pale, frothy consistency. Overbeating can cause the batter to become too airy, resulting in a dry cake once it’s baked.
• As tempting as it is to check on your cake, avoid opening the oven door in the first 40 minutes. Sudden drops in temperature can cause the cake to collapse in the center.
• If you're feeling adventurous, a splash of vanilla or almond extract adds an extra layer of flavor that complements the yogurt and lemon zest beautifully. Just don’t overdo it, your cake should still shine with those main flavors.
• Fresh berries, a dollop of whipped cream, or even a light dusting of powdered sugar will elevate your yogurt pound cake to a whole new level. Not only will these toppings add visual appeal, but they bring out the tangy flavor of the cake.

Can I Use Flavored Yogurt Instead of Plain Yogurt?

While you can try using flavored yogurt, plain yogurt is the best choice for this recipe. The plain yogurt lets the cake's true flavors shine and gives that perfect tang without overwhelming the taste.

Can I Use Another Type of Oil?

Sunflower oil is mild and works perfectly here, but feel free to swap it with vegetable oil or even melted butter if you prefer. Just keep in mind that the flavor and texture might slightly change.

Is it Okay to Skip the Lemon Zest?  

Lemon zest adds a fresh zing, but if you’re not a fan, you can skip it. However, we’d recommend substituting it with another citrus zest (like orange) or even a splash of vanilla for a different but still awesome twist.

Can I Substitute Sour Cream for Yogurt in This Recipe?

Yes, you can! Both sour cream and yogurt have a similar texture and tangy flavor, which will work well in the cake. However, sour cream is slightly richer and creamier, so it might make the cake a little more moist. You can use the same amount (250g) of sour cream as the yogurt called for in the recipe. Just keep in mind that the flavor may be a bit more indulgent and less tangy.

More Pound Cakes to Try!

Classic Pound Cake

Vintage Old Fashioned Pound Cake

Air Fryer Pound Cake

Marble Pound Cake

Orange Pound Cake

Chocolate Pound Cake

Coconut Pound Cake

How to Store Leftovers

To keep your yogurt pound cake fresh, pop it in the fridge, where it’ll last for about a week. You can even freeze slices for up to 2 months. Just make sure to wrap each slice tightly in plastic and foil to keep it from drying out.

How to Make Yogurt Pound Cake

Step 1. Preheat your oven to 180°C (356°F) and line your 25x12cm pound cake pan with parchment paper. This will ensure your cake doesn’t stick and bakes evenly. In a bowl, sift together the all-purpose flour, potato starch, and baking powder. This ensures a smooth batter and prevents any lumps from forming later.

Step 2. In a large bowl, combine the sugar and eggs. Beat with an electric mixer on high speed until the mixture is light, airy, and frothy. This step is crucial for getting that light and fluffy cake texture.

Step 3. Add one container of yogurt at a time, mixing with your electric mixer after each addition. This keeps the yogurt evenly distributed throughout the batter.

Step 4. Pour in the milk and sunflower oil, then give it another quick mix. The oil helps keep the cake moist, while the milk adds richness.

Step 5. Stir in the grated lemon zest, giving the cake its signature fresh aroma.

Step 6. Add the dry ingredients in parts into the batter. Start on low speed, then gradually increase it as you mix, making sure the batter is smooth and lump-free.

Step 7. Pour the batter into the prepared pan.

Step 8. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. There you have it, the perfect yogurt pound cake, moist, fragrant, and bursting with flavor. Enjoy it with a cup of tea, or as the perfect dessert for any occasion.