Yogurt Cake Recipe - Allrecipes.com
Yogurt Cake Recipe

Yogurt Cake

Recipe by  

"A pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy. "

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
  3. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2003

My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon.

Most Helpful Critical Review
May 14, 2003

This was a really good cake! When I first made it, I left out the lemon extract (by accident) and glazed it with a mixture of 1/2 cup confectioner's sugar and 2 tbsp lemon juice. Everyone thought it was a rum cake! You could probably sub rum extract for the lemon. If I make it again, I would also add about 1/4 cup of poppy seeds.

Dec 19, 2011

I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again!

Dec 30, 2006

Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.

Jun 15, 2009

Excellent, Excellent, Excellent is what I will say! Here are the changes I made: like others I used 1 1/2 cups sugar, 1 1/2 sticks butter, I did not have lemon yogurt so I used low-fat plain, I added the zest of 3 lemons into the batter. I also used a lemon glaze made of powdered sugar and fresh lemon juice. This is one of the best cakes that I have ever made. So moist, so delicious, truly amazing. Extremely quick and easy to make, mine baked in 55 minutes. Thanks for a GREAT yogurt cake, my 1st and it's a keeper :o)

Dec 26, 2008

This was absolutely sinful! I used whole milk vanilla yogurt and real butter, and vanilla instead of lemon extract. Next time I will try with the lemon extract! Also made a powdered sugar glaze for the top of the cake. Yummy!

Jan 21, 2008

Very good recipe. The cake was moist and the texture was light. I subbed butter-flavored crisco for the margarine, used 3/4 c. sugar, as other reviewers suggested, and used vanilla flavoring and vanilla yogurt. I love that this recipe is so flexible and I will definitely make this again.

Mar 12, 2006

Added sour cream instead of yogurt, doubled the lemon extract and glazed with powdered sugar and lemon juice glaze. Everyone said to give it five stars!


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 355 mg
  • 14%

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

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