Spiced Yogurt Pound Cake Recipe - Allrecipes.com
Spiced Yogurt Pound Cake Recipe

Spiced Yogurt Pound Cake

Recipe by  

"This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. In a large bowl, cream the butter or margarine with the sugar until light and fluffy.
  3. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes.
  4. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2005

Superb texture and flavor! The tang imparted by the yogurt is the perfect foil for the spices. I've made this twice now. As written, it needed a bit of tweaking. So this time, which was far more successful than when I followed the recipe verbatim, I added 1/2 tsp baking powder to lighten it, 1-1/2 tsp cinnamon, 1/2 tsp freshly ground nutmeg, 1 tsp allspice, 3/4 tsp ground cloves, 1/4 tsp mace, as flavor was a bit pale the first time. Baked it in a greased and floured bundt pan for one hour at 350. Also, I agree with previous poster not to "beat for 2 minutes" after adding the flour. This will encourage excessive gluten development, which will result in a tough product. All the beating should be in the creaming process, with the sugar/butter/egg mixture. After that, once dry ingredients have been added, only a minimum of gentle mixing (on the lowest speed) is necessary, only to incorporate the dry ingredients fully. If you follow these steps, your pound cake will be dense yet tender, with a crumb that's moist yet fully baked. The aroma as it bakes is delightful, and the cake is irresistible. Finished with a glaze made from 1Tb soft butter, 1-1/2 cup powdered sugar, and 1 Tb milk drizzled on the warm cake. No trouble removing from the generously greased and floured pan, when done 15 minutes after removal from the oven. A recipe to be handed down to following generations in your family - it's that good!

Most Helpful Critical Review
Jun 21, 2010

i found this cake very dry, especially eating it teh day after cooking. not a cake that i will rush to re-make.

Oct 25, 2006

Geat recipe!!!! I subbed 1 cup sugar for splenda, applesauce for the butter, and egge beaers for the eggs. I bumped up the leavening to 1 tsp each of baking powder and backing soda. I also increased the level of spices. To add a fruity fall flavor, I sliced 5 small tart apples and mixed them with a pinch of cinnamon, nutmeg, cloves, and brown sugar. I heavily lined the bottom of two loaf pans with the apples and poured the batter on top. This turned out amazing!!!!!!! Bake for 45-50 min and then let sit in the oven while it cools to prevent the cake from falling. This tastes great alone, or served warm with whipped cream or light vanilla ice cream, what a great low fat treat!

Sep 03, 2003

Super easy! No sifting dry ingredients and then making a well, etc.... Just mix and bake! I baked it in a bundt pan for 55 minutes. Like most pound cakes, it's better the next day. Moist, great spicy flavor, but not overpowering! Thanks for sharing the recipe!! Perfect autumn cake!

Dec 15, 2003

This is a fabulous recipe! Very moist, very flavorful, very easy and it makes the whole house smell terrific. My advice: DON'T try it in a bundt pan as it ends up "falling" after it comes out of the oven, giving it poor presentation value! Follow the recipe and use a 9x13. Finally, if you want to avoid producing too much gluten in the flour (a tough/chewy end product) beat the sugar/eggs/butter on high for 3-5 minutes then add the remaining ingredients and mix only until blended.

Oct 01, 2008

OMG.. This is sooo good! I made it in a bundt pan so it would have a pretty shape to it, I needed to bake it about 50 minutes total. This cake needs nothing, you can eat it as is. I will definetly make this again!!

Apr 22, 2008

I made this as a bundt cake. It was great but I wish I had not taken the advice of another reviewer and added 3/4 tsp cloves. The cloves were a bit overpowering and it was just too much spice. I think adding a vanilla glaze made it even better.

Feb 12, 2004

Wonderful tasting cake. Great with whipped cream!I made it a low fat low sugar version to make it a little more healthy. I used reduced fat margarine, 1.5 cups splenda and .5 cup sugar, and fat free vanilla yogurt. My family didn't even know I altered it.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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