Lemon Lavender Greek Yogurt Pound Cake Recipe

Name: Lemon Lavender Greek Yogurt Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/4 teaspoons Baking Powder; 1/8 teaspoons Baknig Soda; 1/4 teaspoons Salt; 1/2 cups Butter, Softened; 1 cup Sugar; 3 whole Eggs; 3/4 cups 2% Greek Yogurt; 1 Tablespoon Fresh Lemon Juice; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest; 1 Tablespoon Dried Lavender

Servings: persons

1-1/2 cup All-purpose Flour
1/4 teaspoons Baking Powder
1/8 teaspoons Baknig Soda
1/4 teaspoons Salt
1/2 cups Butter, Softened
1 cup Sugar
3 whole Eggs
3/4 cups 2% Greek Yogurt
1 Tablespoon Fresh Lemon Juice
1 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
1 Tablespoon Dried Lavender

1
Preheat oven to 325u00b0F. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.
2
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3
In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
4
Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
5
Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Bake at 325u00b0F for 1 hour and 25 minutes or until cake tests done. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/4 teaspoons Baking Powder, 1/8 teaspoons Baknig Soda, 1/4 teaspoons Salt, and more.

Yes, Lemon Lavender Greek Yogurt Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Lavender Greek Yogurt Pound Cake

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