Yogurt Pound Cake

Kitty FloridoJune 10, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Last week I needed a break. It was a hard couple of days on the working end, and honestly, who doesn’t just need a sweet treat at some point. One of the things I’ve been really conscious about when shopping during quarantine is making sure that every ingredient that I bring home has a purpose – not only as an ingredient for a single recipe but as one that I can either use for any of my meals but also using for recipe testing.

Greek yogurt is a type of yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt’s distinctive sour taste. Whey is a liquid that contains lactose, a natural sugar found in milk. In short, greek yogur is thick and perfect for baking.

The cake’s texture is amazing. It’s moist and spongy, flavorful and the nest thing of it all… you can make it with a couple of bowls and whisk. No special equipment needed. Strong suggestion, use parchment paper to line your tin so it’s a breeze to unmold and cool completely before serving. And a little minor detail, as I was working on the recipe I didn’t take photos of the process… but I did take a little video – This will be our first IGTV! Head over to our Instagram and let us know what you think.

Kitty

Yogurt Pound Cake

Recipe by The Baking Chocolatess
Yields: 8 servings

Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
⅛ teaspoon baking soda
1 cup greek yogurt
½ cup extra-virgin olive oil
1 ¼ cup sugar
3 eggs
½ teaspoon vanilla extract

Instructions:

Preheat oven to 350ºF. Spray a 9-by-5 in. loaf pan with nonstick spray and prepare with parchment paper.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
In a large bowl whisk the yogurt, sugar, and olive oil. Add the eggs, mixing them when adding each one. Add the vanilla and mix until combined.
Gently whisk in the dry ingredients and when properly mixed, add into the pan and smooth the top.
Bake the cake from 55 to 60 minutes, or until it is golden and starts to come away from the sides of the pan. To check when the cake is done, a cake tester should come out clean when inserted into the center of the cake.
Cool on a rack for 5 minutes and move to a wire rack until the cake cools completely.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

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