Pound Cake

This loaf of pound cake is dense, but also moist. It has a hint of lemon zest to bring out some flavor and the edges are slightly golden brown.  Pound cakes were originally made with a POUND of butter and a POUND of sugar. Isn’t that crazy?!? I promise, my recipe does not even come close to a pound of either of those two ingredients. 🙂

Prep: 15 min.

Bake: 45 min.

Yield: 12 servings


1/2 cup butter, softened

3/4 cup granulated sugar

3 eggs

1/4 cup vanilla greek yogurt

1 1/4 tsp. vanilla extract

1/2 tsp. lemon zest, grated

1 1/4 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. sea salt


Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil/butter. In a large mixing bowl, cream together the butter and sugar in a stand mixer or with a hand-held mixer. Beat in the eggs one at a time, the yogurt, vanilla extract, and lemon zest. Whisk together the flour, baking powder, and salt. On low-speed, add in the dry ingredient mixture. Beat until just combined.

Pour the batter into the prepared 8 by 4 inch loaf pan. Bake for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool for 10 min. in the pan and then transfer to a wire rack to cool completely. Enjoy!


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