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Meyer Lemon-Greek Yogurt Pound Cake

Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net

Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net

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 thelittlekitchen.net

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

Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net

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

Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net

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 thelittlekitchen.net

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 thelittlekitchen.net

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!!

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Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net
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Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 one 9-inch cake

Ingredients

  • 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

Instructions

  • 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.

Meyer Lemon-Greek Yogurt Pound Cake from thelittlekitchen.net

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.

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