Lemon Pound Cake

I’ve made MANY pound cakes and keep going back to this one. It’s FAR better than Ina Garten’s Lemon Pound Cake. It has a very dense texture and is very moist. You can change the flavor by changing the yogurt flavor. I have a lemon pound cake in the oven, but next time I make it, I think I’ll try vanilla yogurt, vanilla beans, and no lemon peel.


  • 2 ¼ cups all-purpose flour
  • 2 cups sugar
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. grated lemon peel
  • 1 tsp. vanilla
  • 1 cup butter or margarine, softened
  • 1 cup (2-6 oz. cartons) lemon yogurt
  • 3 eggs
  • Glaze

  • 1 cup powdered sugar
  • 2 Tbsp. lemon juice


  1. In large mixer bowl, combine all ingredients except glaze; blend at low speed. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter into greased and floured 10” Bundt or tube pan. Bake at 325º for 60-65 min. until top springs back when touched lightly in center. Cool 15 min., remove from pan. Cool completely, Drizzle with glaze.

Combine powdered sugar and lemon juice. Beat until smooth.

*Peach, orange or pineapple yogurt may be substituted for the lemon yogurt.

Comments (1)


I made this cake last weekend and me and my husband loved it! Great texture, nice dense and moist pound cake and I'm sure it would be great for carving. Nice hint of lemon flavor but not overwhelming. Will definitely be making this again! Thanks for the great recipe!