Spiced Yogurt Pound Cake

Spiced Yogurt Pound Cake

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 192 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 197 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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

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 m...

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 inc...

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, g...

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 ...

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 define...

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...

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 ...

This is so quick and easy! I cut the recipe in half and made it a loaf. For a glaze, I used sugar, butter, milk and triple sec - a nice compliment to the spice! Thanks for a simple, delicious...

I have a phobia for cakes that are overly sweet, so everytime I get a recipe, I always reduce the amount of sugar. At first I didn't want to tamper with this recipe since it was getting such goo...

From around the web