Description
This Greek yogurt pound cake is rich, moist, and has a perfectly tender crumb with a hint of tangy sweetness. It’s great for breakfast, dessert, or an afternoon treat—best served with a dusting of powdered sugar or fresh berries!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt (full-fat for best texture)
- 1/4 cup milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Stir in Greek yogurt, alternating with milk, until well combined.
- Gradually add the dry ingredients and mix until smooth.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Let cool before dusting with powdered sugar. Serve and enjoy!
Notes
- For a lemon twist, add zest of 1 lemon and 1 tbsp lemon juice.
- Serve with whipped cream, fresh berries, or a drizzle of honey.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
