Yogurt Pound Cake
Prep time
Cook time
Total time
This moist, light yogurt pound cake recipe is a divine afternoon treat or summer dessert. Serve it with dollops of yogurt and your favorite seasonal fresh fruit.
Recipe type: Dessert, snack
Serves: 1 loaf
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon nutmeg
  • ¾ teaspoon sea salt
  • ½ cup cane sugar
  • 1 tablespoon lemon zest
  • ¾ cup Stonyfield Organic Plain Whole Milk Yogurt, more for serving
  • ½ cup extra-virgin olive oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • fresh fruit, for serving
  1. Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.
  2. In a large bowl, combine the flour, almond flour, baking powder, cinnamon, cardamom, nutmeg and salt.
  3. In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
  4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
  5. Pour the batter into the loaf pan and bake 40 to 50 minutes or until a toothpick comes out clean.
  6. Serve with dollops of yogurt and fresh fruit.
This freezes well! I like to slice it before freezing so that I can have individual servings throughout the week,
Recipe by Love and Lemons at https://www.loveandlemons.com/pound-cake-recipe/