This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHAT YOU GET: A bright and sunny cake, perfect for a spring picnic, filled with zippy citrus flavor. From the lemon syrup to the lemon glaze, this Lemon Yogurt Loaf Cake has sophistication written all over it but comes together in just about 20 minutes before baking.
My homemade Lemon Yogurt Loaf Cake is the perfect treat to welcome spring! The citrus flavor shines in this recipe. Lemon is added to this rich buttery pound cake three times — first in the cake itself, then in lemon syrup, and finally in the lemon glaze. I also add Greek yogurt, ensuring the cake remains moist and adds a lovely tang.
You’ll be the star if you bring this cake to any upcoming get-together. But you certainly don’t need any special excuse to make pound cake. I love a slice of this lemon yogurt pound cake with my morning cup of coffee!

Why You Should Add Greek Yogurt To Pound Cake
Is there anything more disappointing than a dry, bland pound cake? I rather use it as a doorstep. There are a few reasons why I include Greek yogurt in my poundcake. Firstly, the yogurt guarantees you’ll have a lovely, moist lemon pound cake. On top of that, it also flavors the cake, giving it a slight tang that makes you want more than one slice.
But there’s also a perfectly scientific reason you should add Greek yogurt. The acidity of the yogurt helps activate the baking soda in the recipe, which in turn produces carbon dioxide bubbles. This helps the cake rise and gives you a lovely, tender texture.
Lemon Pound Cake Glaze
Since this cake isn’t incredibly sweet, I like to top it with a homemade lemon glaze after I pour the lemon syrup over the pound cake and let it cool. You can certainly enjoy this cake without a glaze, but I love how it tastes with this cake!
Making the glaze is also unbelievably easy. All you have to do is whisk lemon juice and powdered sugar together, and you’re ready to drizzle!
Tools You Need To Make Lemon Greek Yogurt Loaf Cake
- Measuring cups and spoons
- 9×5-inch (23×12½cm) loaf pan
- Stand mixer/Handheld mixer
- Mixing bowls
- Small saucepan

Gemma’s Pro Chef Tips For Making Lemon Yogurt Loaf Cake
- The parchment paper in your loaf pan makes this cake easier to lift out after it has cooled.
- For an extra fine crumb, you can replace the all-purpose flour in the cake with cake flour.
- If the cake is browning too much before the center is done, cover with some tin foil.
- For a nice variation, swirl in one cup (5oz/142g) of fresh raspberries or blueberries into the batter before you bake it.
- Try serving this with some homemade lemon curd and fresh whipped cream!
Get More Cake Recipes:
Want To Go Deeper?
Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.
That’s right, inside or out of the Academy! So subscribe now!
