This homemade Greek Yogurt Vanilla Pound Cake is so simple to make. The texture is dense, tender and moist and the flavor is wonderful. We like to serve it with strawberries and fresh whipped cream.

Greek Yogurt Vanilla Pound Cake | Tastes Better From ScratchIt’s FRI-YAY! The weather has been amazingly warm lately and it’s making crave all of my favorite spring time foods. Particularly all things lemon and blueberry, like:

Greek Yogurt Vanilla Pound Cake | Tastes Better From Scratch

One of my favorite simple desserts my mom would make during spring and summer was homemade pound cake with strawberries and fresh whipped cream. Nothing fancy, but sometimes the simplest desserts are the best! (Like fresh peaches over ice cream…YUM). This Greek Yogurt Vanilla Pound Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. I could eat it for breakfast!

Greek Yogurt Vanilla Pound Cake | Tastes Better From Scratch

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Greek Yogurt Vanilla Pound Cake | Tastes Better From Scratch
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
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  • Preheat oven to 350 degrees F. Grease and flour a standard 9” loaf pan.
  • In a small bowl, combine the flour, baking soda, and salt.
  • In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each. Stir in the vanilla and Greek yogurt.
  • Slowly stir in the flour mixture, just until combined.
  • Pour batter into greased loaf pan.  Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire cooling rack.


Calories: 2593kcalCarbohydrates: 349gProtein: 50gFat: 110gSaturated Fat: 64gCholesterol: 808mgSodium: 2204mgPotassium: 407mgFiber: 5gSugar: 206gVitamin A: 3710IUCalcium: 271mgIron: 11.3mg

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Greek Yogurt Vanilla Pound Cake | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    This is my second time making this and my husband and I absolutely love it. It’s simple and easy to make and it turns out divine. This one definitely will go into my A+Done and then some recipe folder meaning it’s a keeper and I don’t wanted lost in a sea of recipes. Thank you for sharing.

    1. Yes, you can substitute butter with oil in your recipe. Use 1/3 cup of oil for every 1/2 cup of butter. Choose a neutral oil like canola or vegetable oil to avoid altering the cake’s flavor. This substitution may make your cake more moist and tender, but you’ll lose some of the buttery flavor.

  2. 5 stars
    So good! We couldn’t stop eating it right out of the oven. I’m sure some fresh berries and whipped cream would make it even more delicious, but it’s perfect on its own! Lightly sweet with a slightly caramelized exterior and fluffy inside. I’ll definitely make this again.

  3. 5 stars
    I love this recipe! I made it almost every week during my last trimester this summer and everyone I made it for loved it. It’s not really too sweet, so it’s perfect with summer berries and fresh whipped cream. It’s one of my favorite desserts to make and bring to an event now.

  4. Also I’d Like to Add some lemon zest or lemon juice with the blueberries. Will this hold up in this recipe? Looking for a recipe to Use my vanilla greek non-fat yogurt plus my frozen blueberries but I also want a lemon flavor. Do Not have Baking Powder & this is Y I wanted to Try this Recipe due 2 No baking powder Needed. Ty so much for any help!

  5. 5 stars
    This is delicious! Have made it twice since Christmas, adding cranberries and orange zest and a glaze on top. It’s dense and moist and fabulous! Thank you!

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