- Prepare the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Combine the eggs and sugar: In a large bowl, whisk the eggs and sugar together for about 2–3 minutes until lighter in color and slightly fluffy.
- Add the wet ingredients: Slowly whisk in the olive oil or melted butter. Add the Greek yogurt, vanilla extract, and vanilla bean paste. Mix until smooth and well combined.
- Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine everything: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula just until the flour is incorporated. Avoid overmixing to keep the cake tender.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place in the preheated oven and bake for approximately 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack.
- Slice and serve: Allow the cake to cool completely before slicing. Serve plain, with fresh berries, powdered sugar, whipped cream, or a drizzle of vanilla glaze.
Tips for the Perfect Pound Cake
Use room-temperature eggs and yogurt so the batter combines smoothly. If using melted butter, allow it to cool slightly before adding it to the eggs.
For the beautiful crack down the center shown in the picture, make sure the batter is evenly distributed in the loaf pan and avoid opening the oven during the first 40 minutes of baking.
The finished cake should have a golden exterior while remaining soft and moist inside.
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