- Recipe: Yogurt Pound Cake
- Writer: Lizzie Green
- Content-Type: Food Blog
This straightforward recipe for pound cake is delicious, subtly sweet, and pleasantly spiced. It makes a delicious afternoon snack, especially when paired with fruit that is in season.
I hope everyone is enjoying their weekend. Ours has been quite laid back; we visited a farmers market, Jack played video games, and I baked.
This delicious little pound cake recipe is one that I’m eager to share with you since I think it would make the ideal Sunday afternoon treat. It’s pleasantly spicy and only slightly sweet.
It becomes sour and looks lovely and puffed up thanks to the yogurt. It has the ideal cake-like crumb that you desire in fast bread and is moist.
My recipe for pound cake
Fair warning: I’m a little stretching the definition of “pound cake” here. It is often made with a pound of flour, sugar, eggs, and butter, none of which are present in this recipe.
To achieve the coveted moist, dense texture, I substitute olive oil for the butter, use less sugar, and combine almond and all-purpose flour.
Many recipes call for sour cream or cream cheese nowadays, but I use yogurt instead. It has the same mouthwateringly tart flavor as sour cream or cream cheese but is healthier and what I always have on hand.
To give this simple recipe a bright, spicy flavor, I add a dash of warming spices—nutmeg, cardamom, cinnamon—lemon zest, and vanilla extract.
Simple Pound Cake Serving Ideas
As I mentioned earlier, I adore having a slice of this pound cake as a treat with tea or coffee in the afternoon.
It would also be a pleasant addition to a brunch table that included baked oats, French toast, pancakes, a frittata, and pancakes. Of course, it’s a fantastic dessert option.
Serve this simple pound cake with dollops of yogurt and seasonal fresh fruit no matter what. Alternatively, you might substitute coconut whipped cream for the yogurt for a richer treat.
Yogurt Pound Cake
|10 minutes to prepare
50 minutes for cooking
total of one hour
This delicious afternoon treat or summer dessert is made with a moist, light yogurt pound cake. Serve it with your preferred seasonal fresh fruit and dollops of yogurt.
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup Stonyfield Organic Plain Whole Milk Yogurt, more for serving
- ½ cup extra-virgin olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- fresh fruit, for serving
- Cooking spray should be used to coat an 8×4-inch loaf pan before setting the oven to 350°F.
- Combine the flour, almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg in a sizable basin.
- Cane sugar and lemon zest should be whipped together in a separate big basin. After that, stir in the yogurt, olive oil, eggs, and vanilla.
- In the basin containing the wet ingredients, add the dry ingredients and whisk just until incorporated. Avoid overmixing.
- A toothpick should come out clean after 40 to 50 minutes of baking the batter in the loaf pan.
- Serve with fresh fruit and a dollop of yogurt.
This freezes well, as noted. To have individual servings throughout the week, I like to slice it before freezing.