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!
Grease a 9-inch loaf pan with non-stick baking spray.
Bake for about 32 to 35 minutes. Allow to cool for 10 to 15 minutes and then…
Flip over onto a cooling rack that has a piece of parchment paper on it. Poke holes with a toothpick.
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.
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!
Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping Recipe
- 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.
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.