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Yogurt Pound Cake

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10-12 servings

A rich version with a subtle flavor of brown sugar


  • 3 cups packed C&H® Golden Brown Sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 oz. container) Greek yogurt, plain
  • 2 teaspoons vanilla extract
  • 1/3 cup poppy seeds


Preheat oven to 325°F. Grease and flour three 8-inch round cake pans. In large bowl, beat sugar and butter until fluffy. Add eggs, one at a time. Combine flour, baking soda and salt. Add to sugar mixture, alternating with yogurt. Stir in vanilla and seeds; pour into pan. 

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack. Turn out onto rack; cool completely.

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