Meyer Lemon-Greek Yogurt Pound Cake

Meyer Lemon-Greek Yogurt Pound Cake from

I have a confession to make, when I first tried Greek yogurt, I didn’t like it. It was too tart for me. But after trying different flavors and mixing in dried fruits and granola, I love it. It’s a great snack and as I learned last year from my friend, Cassie, a great ingredient to bake with!

When the Florida Dairy Farmers asked me to create a recipe using yogurt, I got really excited and I knew I wanted to try my hand at baking with it. The first couple of tries ended in failure but when I tried a third time, this wonderful cake was born! I garnered inspiration from these Meyer lemon bundt cakes and this lemon yogurt cake. I knew I wanted a buttery cake and am so happy with how my version of a pound cake turned out!

Meyer Lemon-Greek Yogurt Pound Cake from

Grease a 9-inch loaf pan with non-stick baking spray.

Meyer Lemon-Greek Yogurt Pound Cake from

Bake for about 32 to 35 minutes. Allow to cool for 10 to 15 minutes and then…

Meyer Lemon-Greek Yogurt Pound Cake from

Flip over onto a cooling rack that has a piece of parchment paper on it. Poke holes with a toothpick.

Meyer Lemon-Greek Yogurt Pound Cake from

While the cake is baking, you’ll make a Meyer lemon syrup. Now pour this slowly on top and let the cake soak in the lemony goodness.

Meyer Lemon-Greek Yogurt Pound Cake from

The topping is made by whipping melted white chocolate chips and Greek yogurt, it’s so good…I think I have to use it as a topping for ice cream next time!

Be sure to check out the milkshakes I made last month and the ongoing giveaway…it’s awesome!!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping Recipe

Yield: one 9-inch cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


1 3/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons unsalted butter, room temperature

1 cup granulated sugar

4 large eggs

1 Tablespoon grated Meyer lemon zest

2 Tablespoons freshly squeezed Meyer lemon juice

1 teaspoon pure vanilla extract

2 Tablespoons vegetable oil

1 1/2 cups plain Greek yogurt (about 2 6-ounce containers)

1/3 cup granulated sugar

1/4 cup freshly squeezed Meyer lemon juice

White Chocolate-Greek Yogurt Topping

1/4 cup white chocolate chips, melted and cooled

3/4 cup plain Greek yogurt (6-ounce container)


Heat oven to 350 degrees F.

In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.

Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well. Add Meyer lemon zest and juice and mix well. Add vanilla extract and oil and mix thoroughly.

Add 1/3 of the flour mixture to the lemon batter along with half of the yogurt and mix, to combine using a rubber spatula. Repeat & combine (be careful not to overmix). Add the remaining flour mixture and mix, just to combine. As you're mixing, use spatula to scrape the bottom of the bowl.

Pour into a greased (with nonstick baking spray) 9-inch loaf pan and baked for about 32 to 35 minutes or when a toothpick is inserted into the center of the cake comes out clean.

While baking, add 1/3 cup sugar and 1/3 cup Meyer lemon juice to a small saucepan and mix. Cook on medium low until the sugar is dissolved. Set aside and allow to cool.

Remove cake from the oven and place loaf pan on a cooling rack for 10 to 15 minutes. Using the cooling rack, flip the cake out of the pan and onto the cooling rack. Using a skewer stick or toothpick. Poke holes into the cake. Pour cooked lemon syrup over the cake.

Remove Greek yogurt from the refrigerator and place on the counter. Melt white chocolate chips in the microwave in 20 to 30 second increments on 50% power (60 to 90 seconds total) and set aside, mix a little with a spoon. Add Greek yogurt to the white chocolate and mix with a spoon. Then, using an electric hand mixer, whip thoroughly. (There may be some streaks or lumps of white chocolate but most of it should be gone.) Refrigerate until ready to serve.

Dollop Greek yogurt topping over sliced cake and serve.

from The Little Kitchen

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Meyer Lemon-Greek Yogurt Pound Cake from

Disclosure: This post is sponsored by Florida Dairy Farmers and I only work with brands and organizations that I love. Thanks for supporting them and for supporting my blog! As always, opinions expressed are my own.

40 Responses to “Meyer Lemon-Greek Yogurt Pound Cake”

  1. 1
    Sandy @ Reluctant Entertainer — January 20, 2014 @ 4:35 pm

    Oh, Julie, I love a good lemon cake. Wish we could share a piece today! :)


  2. 2
    Jenny @ BAKE — January 20, 2014 @ 4:40 pm

    I absolutely love citrus pound cake! it’s one of my favourite desserts. Yours looks beautiful!


  3. 3
    Cassie — January 20, 2014 @ 4:53 pm

    This is gorgeous, Julie!


  4. 4
    Katrina @ Warm Vanilla Sugar — January 20, 2014 @ 4:57 pm

    This pound cake looks too delicious! I love the flavour!


  5. 5
    Annalise @ Completely Delicious — January 20, 2014 @ 5:52 pm

    Gorgeous! I love a good lemon pound cake, and I bet greek yogurt adds a nice touch.


  6. 6
    Averie @ Averie Cooks — January 20, 2014 @ 6:15 pm

    It’s so moist! Which is such an UNcommon thing with pound cake :) Normally it’s so dry and I am loving yours! And with meyer lemons, mmm, so good! pinned


  7. 7
    Ashley | Spoonful of Flavor — January 20, 2014 @ 6:24 pm

    Meyer Lemon cake is a huge favorite of mine! I’ll have to try this version. Thanks for sharing, Julie!


  8. 8
    Brenda @ a farmgirl's dabbles — January 20, 2014 @ 7:01 pm

    Lovely! Lemon pound cake is a favorite, I love the use of yogurt!


  9. 9
    Sommer @ASpicyPerspective — January 20, 2014 @ 7:02 pm

    I love Meyer Lemons! This pound cake sounds completely delish!


  10. 10
    Robin Gagnon {Mom Foodie} — January 20, 2014 @ 8:58 pm

    This looks so moist & I love Meyer lemons.


  11. 11
    Anna @ Crunchy Creamy Sweet — January 20, 2014 @ 9:19 pm

    This looks absolutely amazing, Julie! I would love a piece!!


  12. 12
    Laura @ Lauras Baking Talent — January 20, 2014 @ 9:51 pm

    Love lemon pound cake! Excited that this recipe includes greek yogurt, another fave :)


  13. 13
    Laura (Tutti Dolci) — January 20, 2014 @ 10:10 pm

    I love anything with Meyer lemons, gorgeous cake!


  14. 14
    Paula – bell’alimento — January 20, 2014 @ 11:00 pm

    This cake looks so very scrumptious! Meyer lemons and greek yogurt..perfect!


  15. 15
    Tieghan Gerard — January 20, 2014 @ 11:36 pm

    I adore greek yogurt! This cake looks gorgeous and delicious! Love the meyer lemons!


  16. 16
    Jerin Marina — January 21, 2014 @ 7:06 am

    Mmm…these look delicious. I bet the kids would love them! I am always looking for something new for party that the kids would like and this fits the bill perfect, thanks for sharing.


  17. 17
    Holly Green — January 21, 2014 @ 8:42 am

    Could this be frozen?


    • Julie Deily replied: January 21st, 2014 @ 8:55 am

      Hi Holly,

      Do you mean after it’s baked? If so, I think so although I have not tried it. I would let it cool completely and wrap it airtight with plastic wrap twice and then put into a zippered plastic bag to freeze. If you try it, please let me know how it goes!


      • Holly Green replied: January 21st, 2014 @ 8:59 am



  18. 18
    Naomi — January 21, 2014 @ 12:31 pm

    OMG – Holy pound cake goodness!! I love this the texture looks so moist. I absolutely love this and can’t wait to try it — BOOKMARKED!


  19. 19
    Bea Hancock — January 21, 2014 @ 3:35 pm

    One question – in the list of ingredients, 2 Tbs vegetable oil are called for but there is no mention of it in the instructions. With the yogurt? Or wet ingredients?


    • Julie Deily replied: January 21st, 2014 @ 4:35 pm

      Hi Bea, I just updated it, with the vanilla extract. Sorry about that!


  20. 20
    Kelly — January 21, 2014 @ 3:51 pm

    Sounds delicious! I love baking with Greek yogurt. However, where does the 2 Tablespoons of vegetable oil come in to play?


    • Julie Deily replied: January 21st, 2014 @ 4:35 pm

      Hi Kelly, I just updated it, with the vanilla extract. Sorry about that! Thanks so much!


  21. 21
    Brian @ A Thought For Food — January 21, 2014 @ 10:55 pm

    Was at Whole Foods today and was totally eying the Meyer lemons. Regretting not picking up a few so I could make this!


  22. 22
    Miss @ Miss in the Kitchen — January 21, 2014 @ 11:13 pm

    I have some Meyer Lemons and I want to make this soon! It looks so delicious!


  23. 23
    Julianne @ Beyond Frosting — January 22, 2014 @ 12:27 am

    Oh I bet this would be so good with scoop of fresh berries on top!


  24. 24
    Terri C — January 22, 2014 @ 1:04 am

    This just looks and sounds delicious ! I must try this


  25. 25
    Gerry @ Foodness Gracious — January 22, 2014 @ 1:30 am

    I can’t wait until I hit the citrus recipes in a few months, this cake looks too good!!


  26. 26
    Jessica @ A Kitchen Addiction — January 22, 2014 @ 10:45 am

    This sounds incredible! Love that white chocolate yogurt topping!


  27. 27
    Laura @ Laura's Culinary Adventures — January 22, 2014 @ 3:05 pm

    Lemon flavored baked goods are so great! The topping looks especially tasty!


  28. 28
    Amy @Very Culinary — January 22, 2014 @ 6:42 pm



  29. 29
    Liz — January 25, 2014 @ 7:32 pm

    Thank you Julie for the nice recipe. Have a Happy Weekend!


  30. 30
    Dianna Thomas — January 26, 2014 @ 4:31 pm

    oh this sounds so good– perfect for Sunday after dinner treat


  31. 31
    dina — January 26, 2014 @ 6:53 pm

    it looks yummy!


  32. 32
    Nutmeg Nanny — February 1, 2014 @ 12:34 pm

    I can’t resist lemon cake, in fact I’ve been having major cravings for it lately! This looks delicious :)


  33. 33
    carolyn — February 16, 2014 @ 3:53 pm

    I am making this today – looked so good, but it is spilling out of the 9 in pan and nowhere near cooked after 35-40 minutes…any clues as to what may be going on?


    • Cordelia replied: September 18th, 2014 @ 9:56 pm

      Mine did the same thing! Now the whole kitchen smells like burned cake. I finally took it out around 40 minutes because the edges were quite brown, but I cut it open and the center was still gooey batter. Total disaster! haha Definitely removing from my saved recipes..


      • Julie Deily replied: September 19th, 2014 @ 9:16 am

        Hi Cordelia,

        I’m sorry that happened! I have made this several times with no trouble and others have too. I would check your baking soda and your baking powder, I had the same problem you described with banana bread years ago.


  34. 34
    Hannah — March 16, 2014 @ 8:35 am

    Made this for the first time today, for me and my boyfriend. Decided to experiment a little to get a slightly lower amount of calories,
    It was a massive success, we both absolutely loved this cake!! 😀
    Thank you!!


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