Yiaourtopita (Lemon Pound Cake With Yogurt)

Fresh Lemon Pound Cake

Debbi Smirnoff / Getty Images

Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
370 Calories
22g Fat
38g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 370
% Daily Value*
Total Fat 22g 29%
Saturated Fat 13g 64%
Cholesterol 140mg 47%
Sodium 561mg 24%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Protein 5g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lemon pound cake recipe gives us one more reason to love Greek yogurt. It delivers a moist and creamy cake that can be dressed up or down as you see fit.

Pair it with fresh fruit, a dollop of cream, or just a simple dusting of powdered sugar. It’s an easy classic Greek recipe that is destined to become a family favorite.


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs plus 2 egg whites
  • 2 cups Greek yogurt
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon (add more if you like it lemony)

Steps to Make It

  1. Lightly grease a tube pan or bundt cake pan. (We use a 15-cup capacity bundt pan.)

  2. Preheat the oven to 350 degrees.

  3. In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.

  4. Sift the flour, baking powder, baking soda, and salt together in a bowl.

  5. Using a mixer on medium-high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.

  6. Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.

  7. With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.

  8. Stir in the vanilla extract and the lemon zest.

  9. Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350-degree oven for about 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.

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