Classic Vanilla Yogurt Pound Cake

This Classic Vanilla Yogurt Pound Cake lightens the traditional dense pound cake by incorporating tangy whole-milk yogurt for a moist, tender, and fine-grained crumb. Infused with vanilla bean paste, it offers a warm, aromatic sweetness balanced by the yogurt's subtle tang, making it perfect for brunch, berry shortcakes, or afternoon coffee.

Equipment

• 9×5-inch loaf pan
• Mixing bowl
• Stand mixer (optional)
• Wire rack
• Silicone spatula

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs, at room temperature
• ½ cup (120g) plain whole-milk yogurt, at room temperature
• 1 tablespoon vanilla bean paste (or 1 ½ tablespoons pure vanilla extract)
• 1 cup (120g) powdered sugar, sifted (for glaze)
• 2–3 tablespoons milk or heavy cream (for glaze)
• ¼ teaspoon vanilla extract (for glaze)
• Pinch of salt (for glaze)

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or baking spray, dust lightly with flour, and tap out excess. Optionally line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale, creamy, and fluffy.
4. Add the granulated sugar and continue beating for another 3–4 minutes, scraping down the sides halfway through, until light in color and fluffy.
5. Add the eggs one at a time, beating well for about 1 minute after each addition. If the mixture curdles, add a tablespoon of flour to bring it back together.
6. Reduce mixer speed to low. Add one-third of the dry ingredients, mixing until combined. Add half of the yogurt and the vanilla bean paste, mixing until just incorporated.
7. Add another third of the dry ingredients, then the remaining yogurt, and finally the last of the dry ingredients. Mix until the flour just disappears.
8. Remove the bowl from the mixer and use a silicone spatula to give the batter a few final folds from the bottom up.
9. Pour the batter into the prepared loaf pan and smooth the top. Optionally, run a small knife through the center lengthwise to encourage a clean crack.
10. Bake on the center rack for 50–60 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs and the top is deep golden brown.
11. Let the cake cool in the pan on a wire rack for 20 minutes, then turn out onto the rack to cool completely.
12. For the optional glaze: Whisk together powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Add remaining milk a teaspoon at a time until thick but pourable.
13. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides.

Notes

Do not glaze a warm cake; the glaze will become runny and absorb unevenly. Over-mixing the batter after adding dry ingredients can result in a tough, rubbery cake.

Nutrition

Calories: 365 kcal · Total Fat: 18g · Saturated Fat: 11g · Cholesterol: 95mg · Sodium: 210mg · Total Carbohydrates: 46g · Dietary Fiber: 0.5g · Total Sugars: 30g · Protein: 5g