Greek Yogurt Pound Cake is a really soft and delicious dessert perfect for the whole family’s breakfast! After my Vanilla Yogurt Pound Cake, I decided to try making the pound cake with Greek yogurt instead of regular yogurt, and the result was truly fantastic! A super soft Greek yogurt pound cake that melts in your mouth! Now that I’ve tried baking it in the air fryer, I want to try making my Greek yogurt pound cake in the microwave like I did with my Microwave Pound Cake with chocolate.
If you love pound cakes, don’t miss out on the recipe for the Dark Chocolate Pound Cake because it’s truly out of this world! Now all you have to do is get to work and let me know!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz Greek yogurt
- 1.5 cups flour
- 3/4 cup sugar
- 7 tbsp vegetable oil
- 1/4 cup potato starch
- 3 eggs
- 1 packet baking powder
- 1 lemon
Preparation
Pour the eggs into a bowl and add the sugar. Start mixing with a hand whisk or an electric mixer until you get a light and frothy mixture.
Add the Greek yogurt and vegetable oil to the mixture and continue mixing with the hand whisk to combine all the ingredients.
Grate the lemon zest and add it to the mixture, continuing to mix.
Now add the sifted powders: flour, potato starch, and baking powder.
Continue mixing with the hand whisk to combine the mixture and obtain a smooth, lump-free batter.
Now transfer the batter into a 10-inch loaf pan, greased and floured.
Level the surface and bake in a preheated static oven at 350°F for 30 minutes. Then check the cooking of the Greek yogurt pound cake with a skewer; if it comes out dry, take out your pound cake, otherwise continue baking for another 5-10 minutes.
COOKING IN AIR FRYER:
You can bake the Greek yogurt pound cake in an air fryer, at 400°F for 20 minutes.
STORAGE
Store the Greek yogurt pound cake under a glass cake dome for up to a week.
