Yogurt Pound Cake Recipe

Here’s a delicious and moist Yogurt Pound Cake recipe. Using yogurt in the cake makes it wonderfully soft and gives it a slight tang, enhancing the flavors and texture. It’s a simple recipe perfect for afternoon tea or a comforting dessert.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup plain yogurt (full-fat or Greek yogurt works best)
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• Zest of 1 lemon (optional for added flavor)

Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons lemon juice or milk

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients:
   • In a large mixing bowl, whisk together the sugar and yogurt until smooth.
   • Add the eggs one at a time, fully incorporating after each addition.
   • Stir in the vanilla extract and lemon zest (if using).
4. Combine Wet and Dry Ingredients:
   • Gradually blend the dry ingredients into the wet ingredients, stirring until just combined.
   • Add the vegetable oil and mix until smooth and well incorporated.
5. Bake:
   • Pour the batter into the prepared loaf pan.
   • Bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Glaze:
   • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
   • If using the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
7. Serve:
   • Slice and serve the cake once it has cooled. It pairs wonderfully with a cup of tea or a dollop of whipped cream.

Tips:

• Yogurt Substitute: You can use flavored yogurt like vanilla or lemon for a different twist.
• Flavor Add-ins: Incorporate blueberries or a mix of nuts for added texture and flavor.
• Storing: This cake can be stored at room temperature, covered, for up to three days or refrigerated for a week.

Enjoy your light and tender Yogurt Pound Cake, a simple yet delicious treat that’s perfect for any baking enthusiast looking to add a twist to the traditional pound cake.