Yogurt Lemon Pound Cake – Hiland Dairy

Yogurt Lemon Pound Cake

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Print Recipe
  • Prep Time
    15 Minutes

  • Cook Time
    50–60 Minutes

  • Servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds, optional
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup Hiland Dairy Fat Free Vanilla Yogurt
  • Candied lemon slices, optional


Pound Cake

  • Preheat oven to 350°.
  • Coat a 9×5-in. loaf pan with cooking spray.
  • In a large bowl, beat butter and sugar until crumbly.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds.
  • In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with Hiland Dairy Fat Free Vanilla Yogurt, beating after each addition just until combined.
  • Transfer to the prepared pan.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  • If desired, top with candied lemon slices.

Candied Lemon Slices

  • Bring 3/4 cup sugar and 3/4 cup water to a boil.
  • Stir until sugar is dissolved, about 3 minutes.
  • Add 1 thinly sliced lemon and simmer for 5-7 minutes or until tender.
  • Drain and cool slices completely on a wire rack.

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