I love using spices in baking! The combination of cinnamon, cloves, ginger, and other warm spices adds so much flavor and aroma to cakes, cookies, and biscuits. I just simply can’t resist them. This time, I was experimenting with an easy spiced pound cake, but instead of using butter and milk, I tried it with Greek yogurt and oil for a richer texture.
It’s very easy to prepare—you can use a hand or stand mixer, or even a whisk to mix everything together. I usually dust it with some powdered sugar once it has cooled down, but you could also make a simple vanilla glaze and drizzle it on top.
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Why you should try my recipe
- Easy steps to follow with lots of tips.
- Perfect with your coffee or tea, or as a dessert after your meal.
- Makes enough slices to last a few days.
- Freezable for days when you are too busy to bake.
Ingredients & How-to
To make this Greek yogurt spiced pound cake, we are going to need eggs, sugar, olive oil, all-purpose flour, baking powder, baking soda, vanilla extract, Greek yogurt, ground cinnamon, ground nutmeg, ground ginger and ground cloves.
- I’m using light olive oil for baking that doesn’t have a strong taste like extra virgin. You could also use a good quality vegetable oil of your choice.
- Greek yogurt has a thicker texture compared to other types of yogurt and it’s high in protein. That being said, you could also use a Greek style yogurt if that’s the only one you have at home.
For full quantities check the recipe down below.
01. I’m using a hand mixer and just one bowl to make the batter for the spiced loaf cake. I start by beating the eggs and oil on medium speed until well combined—just for a couple of minutes. You could also use a stand mixer with a paddle attachment, or if you don’t have an electric mixer, a whisk works too. Then I add the sugar and keep mixing until I have a lightly thicker and fluffy texture.
02. Now it’s time to add the Greek yogurt and vanilla extract to the batter. I mix them in for a few seconds until incorporated.
03. Next, I add the flour, baking powder, baking soda, and spices to the bowl. I beat lightly—just enough to incorporate the dry ingredients into the batter.
04. Try not to overmix, as this can result in a denser texture. The batter is ready when it’s thick but comes off the spatula easy.
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An aluminum loaf tin that is easy to clean and I use for loaf cakes and brioche.
Buy On Amazon05. I’m using a loaf tin for this Greek yogurt spiced pound cake, but you could also use a bundt pan if you prefer. I line it with parchment paper to make it easier to remove the cake once it’s done. If you don’t have parchment paper, you can also brush the pan with some butter.
06. I make sure the oven is fully preheated before placing the cake inside. It takes about 50–55 minutes for the cake to bake. If you’re not sure, you can insert a skewer or a pointed knife into the center of the cake—if it comes out clean, the cake is ready.
Tips
- After adding the dry ingredients to the batter, try not to overmix as this will result in a denser cake texture.
- Make sure the oven is fully preheated before placing the cake inside.
- Let the cake cool down for 5-10 minutes before removing it from the pan and dusting it with powdered sugar.
- Use parchment paper or brush the pan with butter to remove the baked cake from the loaf pan.
Serving suggestions
I like to dust the pound cake with some powdered sugar for some extra flavor and sweetness and because it looks prettier. You could also make a vanilla glaze and drizzle it on top.
We love having it with a cup of coffee or tea as an afternoon snack. You could also serve it as a dessert after a meal with a scoop of vanilla ice cream or some custard.
Storage
If you have any leftovers of this Greek yogurt pound cake, you can store it in an airtight container at room temperature for 2–3 days or in the fridge for up to 7 days.
It’s also freezable for up to 2 months. I recommend slicing it and stacking the slices with parchment paper in between, so they’re easier to thaw and don’t stick together. You can let the slices thaw at room temperature before eating, or warm them up in the microwave for a few seconds.
FAQ
Yes, if you have only Greek style yogurt, you could use that instead of Greek yogurt. It's less dense that Greek yogurt but it will not affect much the cake texture
If you tried my Spiced Pound Cake With Greek Yogurt or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Spiced Pound Cake With Greek Yogurt
This spiced pound cake, made with Greek yogurt and olive oil, is super rich and full of warm, cozy flavors from the spices. It’s perfect with a cup of coffee, or you can serve it up with some vanilla ice cream or custard for dessert. Enjoy!
5.0 from 1 votes
10 servings
15 minutes
Ingredients
- ½ cup light olive oil or vegetable oil
- 4 eggs
- 1 cup / 200gr sugar
- 2 teaspoons vanilla extract
- 1 cup / 230gr Greek yogurt
- 1 ½ cups / 195gr all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Equipment
- loaf tin (paid link)
- electric hand mixer (paid link)
Instructions
- Preheat the oven to 350°F / 180°C.
- In a bowl, add the eggs and oil. Mix with a hand or stand mixer (using the paddle attachment) until well combined.
- Add the sugar and continue mixing until the mixture is light and fluffy.
- Add the vanilla extract and Greek yogurt. Mix for about one minute until fully incorporated.
- Add the flour, baking powder, baking soda, and spices. Mix on low speed just until the flour is combined.
- Pour the batter into a lined loaf pan.
- Bake for 50–55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- You could use a bundt cake form instead of a loaf pan.
- You could use light olive oil or a vegetable oil of your choice.
- You could dust it with powdered sugar to keep it simple or make a vanilla glaze.
- Instead of adding parchment paper, you could brush some butter at the bottom and sides of the loaf pan.
Storage
Store the spiced loaf cake in an airtight container at room temperature for up to 2-3 days or in the fridge for up to 7 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia
My family loves this Greek yogurt pound cake! It’s great as a dessert or an afternoon snack. I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well