Lemon Yogurt Pound Cake – MOIST & EASY
A tender, tangy loaf of battenberg cake made with Greek yogurt and zesty lemon for a creamy, lemon-kissed flavor. Perfectly moist and straightforward to make, this cake is ideal for tea time or impressing guests with minimal effort.
Ingredients
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons non-alcoholic vanilla essence
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Cream the softened butter and granulated sugar on medium speed until light and fluffy, 3-5 minutes.
- Beat in the eggs one at a time, then mix in the Greek yogurt and non-alcoholic vanilla essence until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
- Fold in lemon zest and juice until evenly distributed.
- Pour batter into the loaf pan and spread evenly.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
For optimal moisture, ensure butter is fully softened. Substitute non-alcoholic vanilla essence if avoiding alcohol. Store in an airtight container for up to 3 days. Slices well for long-term storage in the freezer.