Greek Yoghurt Lemon Pound Cake

This cake yields a moist, delicate, golden crumb and a crunchy top shell. I am not a fan of dense, heavy pound cakes so I was delighted by how airy and light this cake turned out. The deep fragrance that greets you as you remove the cooked cake from the oven is gorgeous. Lemon lends a wonderful, fresh flavour to baked goods and is not excessively cloying like chocolate. The addition of the Greek yoghurt gives the cake its beautifully moist interior. It is amazing served warm. I find that by warming up cakes, their flavours immediately intensify. So, pop a slice in the microwave for 20 seconds just before you indulge!


1 1/2 cup plain flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
3/4 cup sugar
3/4 cup Greek yoghurt
Juice from 1 freshly squeezed lemon
1/2 cup grapeseed oil
1 egg, beaten
1 teaspoon lemon essence


  1. Preheat oven to 175°C and liberally grease a medium-sized loaf pan.
  2. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.
  3. In a separate bowl, combine sugar, egg, yoghurt, oil, lemon juice and lemon essence. Mix thoroughly until smooth.
  4. Gently fold the wet mixture into the dry mixture until the ingredients are just combined.
  5. Pour batter into loaf pan and bake for approximately 45 minutes.
  6. Remove from oven and let cake stand in the pan for 10 minutes.
  7. Using a butter knife, ease cake out of pan. Serve warm.

Storage tip: Let cake cool completely before storing in an airtight container.

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