Triple Lemon Yogurt Pound Cake is perfumed with lemon 3 ways. Fresh lemon zest, fresh lemon juice and pure lemon extract join forces with tangy Greek yogurt for a burst of fresh flavor! This is a great pound cake with an even crumb and melt in your mouth texture.
A perfect pound cake is one of my favorite baked treats. A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery flavor.
This is a really great pound cake with big, bold lemony flavor. Greek yogurt tenderizes the cake with added fat and gluten-fighting acidity.
So why add lemon three different ways?
The juice has the wonderful tang we associate with lemon flavor. Glazing the warm cake with fresh lemon syrup gives a tart-sweet pop of flavor in every bite of cake.
The zest is where you find the lemon perfume, because that’s where the oils are. If we use just the juice we get the tang without the perfume. If we use just the zest we get the perfume, but none of the zippy acidity.
For the third addition of lemon flavor, I add pure lemon extract. I have a favorite lemon extract that has a very special floral flavor that I adore. But any good lemon extract will add a layer of floral lemon flavor.
The juice, zest and extract add up to a complex and deep lemon flavor.
Scroll through the step by step photos to see how to make Triple Lemon Yogurt Pound Cake:
Here are some other pound cake recipes for you to try:
- Perfect Pound Cake
- Honey Pound Cake
- Sour Cream Pound Cake
- Marble Pound Cake
- Coconut Pound Cake
- Chocolate Pound Cake
- Key Lime Pound Cake
It took months of baking hundreds of pounds cakes to create my incredibly popular vanilla Pound Cake recipe. If you’re a baking geek like me, you can read all about how I adjusted the ingredient percentages in this comprehensive post about creating a great cake recipe.
I have also created a comprehensive “Cake Batter Course” which explains step by step and ingredient by ingredient how I created a great pound cake recipe by adapting the “original” recipe. If you’re interested, over 7 classes you can learn all about the ingredients and mixing methods for cake batter.
It’s pretty detailed stuff, but what you learn about baking can be applied to all your recipes, not just cake batter. And it’s free here on Baking Sense.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Triple Lemon Yogurt Pound Cake
- 3 large eggs (room temp)
- 2 yolks (room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon real lemon extract
- 1 lemon (finely grated zest)
- 4 oz full fat Greek yogurt (½ cup, room temp)
- 8 oz cake flour (1 ¾ cups)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 10 oz granulated sugar (1 ¼ cups)
- 9 oz unsalted butter (room temp)
- 4 oz fresh lemon juice (¼ cup)
- 4 oz sugar (¼ cup)
- Preheat the oven to at 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
- In a small bowl, whisk together the 3 large eggs, 2 yolks, 1 teaspoon vanilla extract1 teaspoon real lemon extract, finely grated zest from 1 lemon and half of the yogurt. Set aside.
- Sift together 8 oz cake flour,¼ teaspoon table salt, 1 teaspoon baking powder into a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. With the mixer running on low speed, add 9 oz unsalted butter to the flour and mix until combined. Add the other 1/2 of the yogurt and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If your using a hand mixer add another minute or two to the mixing time.
- Scrape the bowl and paddle thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition.
- Pour the batter into the prepared pan and smooth to an even layer. Use the tip of the spatula to form a groove down the center of the batter. This is where the pound cake will split.
- Bake until a toothpick inserted in the middle comes out clean (about 55-65 minutes).
- While the cake is baking make the syrup. Combine 4 oz fresh lemon juice and 4 oz sugar in a small saucepan. Heat until the sugar is melted and the syrup begins to boil. Let the syrup simmer for 30 seconds then turn off the heat. Set aside until the cake is ready.
- As soon as the cake comes out of the oven, brush all of the syrup over the top of the cake. Let the cake cool 20-30 minutes, or until all the syrup is absorbed, before removing from the pan.
- Cool completely in a wire rack before slicing. The flavor gets better if the syrup has several hours or a day to absorb into the cake.
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Saturday 23rd of July 2022
Hi! I was curious why this recipe calls for 2 egg yolks while your sour cream pound cake calls for 4? Is it because of the difference in fat percentage in sour cream vs Greek yogurt?
Friday 15th of July 2022
Excellent. I was concerned about the cake flour but I saw another person use it as well and it worked. I always add lots of zest. I use extra baking powder because we live very near the coast and all my loaves seem to fall in the middle. This one came out perfect!!
Sunday 22nd of May 2022
I plan to use mini loaf pans (9.5 oz). What bake time should I anticipate? And do you know how many one batch would possibly make?
Friday 15th of July 2022
@Eileen Gray, I just heard from somewhere that you full loaves only half way up. Tried on this and came out perfect
Monday 23rd of May 2022
Don't fill the pan more than about 2/3 full. I couldn't say the baking time. Just keep an eye on the cakes in the oven and take them out when a toothpick comes out clean.
Friday 8th of April 2022
Hi there Eileen. I've tried to bake this recipe a couple of times now and I'm having difficulty getting the cake baked fully without it ending up with a thick darker crust. I baked it at 155-160°c fan for the suggested time (it took the 65min).
Any help would be appreciated.
Erin I O'Connell
Saturday 10th of April 2021
If I prefer not to use lemon extract, how can I adjust the recipe through lemmon juice/zest?
Sunday 11th of April 2021
You can just leave it out or use the zest of another lemon in the batter.