This Classic Vanilla Yogurt Pound Cake is rich, soft, moist, and incredibly easy to enjoy any time of year. It has the buttery feel of a traditional pound cake, but yogurt gives the crumb extra tenderness and helps the cake stay moist for longer.
Vanilla keeps the flavor simple and classic, making this cake perfect for breakfast, brunch, afternoon coffee, family gatherings, potlucks, or an easy homemade dessert.
It also pairs beautifully with fresh berries, whipped cream, fruit sauce, or a simple vanilla glaze.
Why You’ll Love This Vanilla Yogurt Pound Cake
This cake is:
- Soft and moist
- Rich but not overly heavy
- Full of vanilla flavor
- Easy to slice
- Great for make-ahead baking
- Perfect with coffee or tea
- Easy to customize
- Freezer-friendly
The yogurt gives the cake extra moisture while also adding a subtle tang that balances the sweetness.
Ingredients
For the Cake
- 1 cup plain full-fat yogurt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Optional Garnish
- Powdered sugar
- Fresh strawberries
- Blueberries
- Raspberries
- Whipped cream
What Makes Yogurt Pound Cake Different?
Traditional pound cake is usually made with generous amounts of butter, eggs, sugar, and flour.
Adding yogurt changes the texture in a very useful way.
Yogurt contributes:
- Moisture
- Tenderness
- Mild acidity
- Richness
The acidity also works with baking soda to help create a slightly lighter crumb.
The result is still satisfyingly rich, but softer than many traditional pound cakes.
What Kind of Yogurt Should You Use?
Plain full-fat yogurt is a great choice.
It adds moisture without introducing extra sweetness or strong flavor.
You can also use Greek yogurt.
Greek yogurt is thicker, so the batter may be slightly denser.
If using vanilla yogurt, remember that it usually contains added sugar, so you may want to reduce the granulated sugar slightly.
How to Make Classic Vanilla Yogurt Pound Cake
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
A slightly lower temperature works well for pound cake because the batter is rich and relatively dense.
It allows the center to bake through without the outside becoming too dark.
Step 2: Prepare the Pan
Grease a standard loaf pan or Bundt pan thoroughly.
For a loaf pan, parchment paper can make removal easier.
If using a Bundt pan, make sure every groove and the center tube are well coated.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Using a stand mixer or electric hand mixer, beat for several minutes until light and fluffy.
This step is important.
Creaming the butter and sugar incorporates tiny air pockets into the batter, which contributes to a softer cake.
Step 4: Add the Eggs
Add the eggs one at a time.
Mix well after each addition.
Scrape down the sides of the bowl when necessary.
Room-temperature eggs blend more easily into the butter mixture than cold eggs.
Step 5: Add Vanilla
Mix in the vanilla extract.
For an even stronger vanilla flavor, you can use vanilla bean paste.
It gives the cake tiny vanilla specks and a richer aroma.
Step 6: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 7: Add the Yogurt and Flour
Reduce the mixer speed.
Add part of the flour mixture, followed by part of the yogurt.
Continue alternating until everything has been incorporated.
Begin and end with the flour mixture.
Mix only until combined.
Do not overmix after adding flour.
Step 8: Fill the Pan
Transfer the batter into the prepared pan.
Smooth the top gently with a silicone spatula.
Tap the pan lightly against the countertop once or twice to release large trapped air pockets.
Step 9: Bake
Bake until the cake is golden and a tester inserted into the center comes out clean or with a few moist crumbs.
For a loaf pan, this may take around 55 to 70 minutes.
A Bundt pan may require a similar or slightly different amount of time depending on its size and shape.
Begin checking early rather than relying only on the clock.
Step 10: Cool
Allow the cake to cool in the pan for about 15 minutes.
Then transfer it carefully to a cooling rack.
Let it cool completely before glazing or slicing.