Strawberry Yogurt Pound Cake Recipe

Indulge in this surprisingly light and moist Strawberry Yogurt Pound Cake! Forget the heavy, traditional pound cake – this recipe uses only ½ cup of butter, yet delivers incredibly rich buttery flavor. Perfectly moist and bursting with fresh strawberry flavor, it's amazing on its own, topped with fresh berries, or as the star of your next trifle. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 80 mins
Calories 360.6 kcal
Protein 14g
Rating 3.9 (7 Reviews)
Strawberry Yogurt Pound Cake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Yogurt Pound Cake

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How to Make Strawberry Yogurt Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a separate bowl, gently stir together the yogurt and strawberries.
  7. Fold the yogurt mixture into the batter until evenly distributed.
  8. Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar (optional) and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

107g

Fat

40g

Carbs

17g