Name: Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1 cup Greek yogurt; 3/4 cup white granulated sugar; 1/4 cup light or dark brown sugar; 3 large eggs; 2 teaspoons grated lemon zest (from about 2 small lemons); 1/2 cup olive oil; 1 cup water (for simmering); 1 cup sugar (for syrup); Lemon slices (from approximately 2 lemons, thinly sliced); 1 cup powdered sugar; 2 tablespoons milk

Jump to Recipe· 4.1 from 88 reviews

If you’ve been on the lookout for a cake that beautifully balances bright citrus notes with a moist, tender crumb, you’ve found your new favorite with this Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe. It’s a showstopper that combines tangy Greek yogurt and fresh lemon zest in the batter, while the candied lemons and silky glaze add just the right touch of sweetness and sparkle. Whether you’re baking for a special occasion or simply to brighten your afternoon tea, this cake offers a delightful burst of sunshine in every bite that feels both comforting and celebratory.

Ingredients You’ll Need

The image shows a wooden board on a white marbled surface with several cooking ingredients neatly arranged. At the top left, there is a clear glass container filled with golden yellow oil. Next to it is a white measuring cup filled with smooth white cream. Below them, there is a round white bowl holding fine white sugar, while a small scalloped white mold contains white powder. Three brown eggs are placed in the middle of the board, with a small pile of bright yellow lemon zest and two green sprigs of fresh thyme on the right side. At the bottom left, a white measuring cup holds light brown sugar. The colors and textures vary from smooth and creamy to granular and fresh, all presented cleanly and simply. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a double role—whether it’s enhancing flavor, creating the perfect texture, or lending a golden hue, these simple pantry staples come together beautifully to craft a cake you’ll want to make again and again.

All-purpose flour: Provides the structure to keep the cake tender but sturdy enough to hold toppings.
Baking powder: Helps the cake rise, creating a light, fluffy texture.
Kosher salt: Enhances all the flavors, balancing the sweetness and acidity.
Greek yogurt: Adds moisture and a slight tang, giving the cake a wonderfully tender crumb.
White granulated sugar: Sweetens the cake and helps with browning.
Light or dark brown sugar: Introduces a subtle caramel note and deepens the flavor profile.
Eggs: Bind everything together and contribute richness and lift.
Grated lemon zest: Infuses the cake with fresh, vibrant lemon flavor that really sings.
Olive oil: Keeps the cake moist and adds a delicate fruitiness that pairs perfectly with lemon.
Water (for candied lemons): Used to soften lemons and make the syrup for candying.
Sugar (for candied lemons): Sweetens and thickens the syrup to transform lemon slices into edible jewels.
Powdered sugar: Key to a smooth, luscious lemon glaze.
Milk: Thins the glaze just enough while adding a little creaminess.

How to Make Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe

Step 1: Prepare the Pound Cake Batter

Preheat your oven to 350 degrees F and prepare your loaf pan by greasing, flouring, and lining it with parchment paper to ensure easy release and perfect edges. Whisk together the flour, baking powder, and salt in a medium bowl—this dry mix will give your cake structure and help it rise beautifully. In another bowl, combine the Greek yogurt, both sugars, eggs, and freshly grated lemon zest. This wet mix is bursting with flavor and moisture, setting the stage for a cake that is wonderfully light yet rich.

Step 2: Combine Ingredients and Bake

Slowly incorporate the dry ingredients into the wet mixture, whisking gently until smooth. Then fold in the olive oil with a rubber spatula, ensuring it’s fully mingled to keep your cake moist and tender. Pour this luscious batter evenly into your prepared pan. Bake for 40 to 45 minutes—a perfect window for the cake to turn golden and firm up, but stay soft inside. You’ll know it’s done when a cake tester or toothpick comes out clean from the center.

Step 3: Candy the Lemon Slices

While the cake bakes, simmer lemon slices in water briefly to soften them, then drain carefully. Refresh your saucepan with a new water and sugar mixture and bring it to a rapid simmer. Add your lemon slices in a single layer, so each slice gets perfectly candied and translucent without sticking. This process takes 45 minutes to an hour, but the magic payoff is those glistening, aromatic citrus slices that double as gorgeous garnish and a flavorful treat.

Step 4: Make the Lemon Glaze

Sift powdered sugar into a bowl to avoid lumps, then whisk in milk until the glaze is smooth and pourable but still thick enough to coat the cake gently. This glaze creates a shiny, sweet layer that complements the tartness of the cake and candied lemons.

Step 5: Assemble and Garnish

Once your cake has cooled completely, drizzle the glaze over the top in luscious waves, allowing it to drip enticingly down the sides. Then decorate with the candied lemons—each slice a sparkling jewel atop your masterpiece that makes it as beautiful as it is delicious.

How to Serve Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe

A rectangular, golden-brown cake sits on a white marbled cutting board with a white handle. The top of the cake is covered with shiny white icing that drips unevenly down the sides. Three thin slices of candied lemon, showing a translucent yellow with visible seeds, are placed neatly in a vertical line on the icing. Surrounding the board are whole and halved bright yellow lemons, placed on a soft white cloth. To the right side, a silver knife lies flat on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the candied lemons, a sprinkle of fresh lemon zest or a few edible flowers can turn this cake into a dazzling centerpiece. Consider a dusting of powdered sugar for a snowy finish or a few sprigs of fresh mint to add a pop of green and refreshing aroma.

Side Dishes

This cake pairs wonderfully with fresh berries or a dollop of whipped cream for added indulgence. For a breakfast or brunch setting, serve it alongside a pot of strong coffee or a bright, citrusy tea for a beautifully balanced table.

Creative Ways to Present

Slice and serve the cake with a scoop of lemon sorbet, or cut into small squares for bite-sized treats at your next party. For a fun twist, layer slices with mascarpone cheese and fresh fruit to create an elegant trifle that showcases all the flavors of the Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe in a new way.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pound cake fresh by wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature for up to three days. This keeps the moisture locked in while allowing the cake to maintain its soft texture and bright flavor.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil, freezing for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

To revive a slice, warm it gently in the microwave for 10 to 15 seconds or pop it into a low oven (around 300 degrees F) for a few minutes. Adding a dollop of yogurt or whipped cream refreshes the moist, creamy feel all over again.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Greek yogurt gives a thicker consistency and tang that enhances the cake’s texture, but plain yogurt will still work fine—just make sure it’s strained or thick enough to avoid adding too much moisture.

How thin should the lemon slices be for candying?

Thin slices, about 1/8 inch thick, work best. They soften and candy more evenly, creating those translucent, beautiful slices that garnish the cake perfectly.

Can I substitute the olive oil with another oil?

Yes, you can use neutral oils like vegetable or canola oil, but the olive oil adds a subtle fruity note that complements the lemon wonderfully.

Is this cake very sweet?

This pound cake strikes a lovely balance—it’s sweet but not overpowering, with the tang of yogurt and lemon zest brightening every bite so the sweetness feels fresh and light.

How long will the glaze stay fresh on the cake?

The lemon glaze is best enjoyed within a day or two of applying, as it can start to absorb moisture and soften over time, but it still tastes delicious even after a couple of days when stored properly.

Final Thoughts

There’s something truly special about the Lemon Yogurt Pound Cake with Candied Lemons and Lemon Glaze Recipe—it feels like sunshine served on a plate. From the tender crumb to the dazzling glaze and jewel-like lemons, this cake brings joy with every slice. I can’t wait for you to try it and experience that perfect balance of sweet, tangy, and moist texture that makes it a beloved classic in my kitchen. Trust me, this one will be requested again and again!