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29 Apr 2012

Greek Yogurt Pound Cake

by | posted in: Dessert | 17

Missed me? Ah, don’t answer that. I know that my posting has been less frequent, but that’s to be expected during final exams and I should be back to normal in another week. Having nothing to do but study in the house for 2 weeks straight can be a bit tough on the morale, so I’ve been thinking of making us a treat to cheer things up a bit. When I saw this recipe for a delicious looking traditional French Yogurt Cake in my latest issue of Bon Appétit, I immediately dog-eared it as a reminder to make it.

It reminded me of a Southern pound cake (like the one I made here), but without all the heart attack butter! So I thought it would be perfect to make for Soul Food Sunday. And boy, am I glad I did.

I eat a ton of Greek yogurt and love it’s nutritional value (and delicious taste!) but I’ve never really baked with the yogurt being a primary ingredient. Guys, really. Vive la France! It made an AWESOME cake. It’s soft and moist and sweet without being ovch, my jaws are hurting sweet.

And as an added bonus, the use of Greek yogurt not only knocks down the calories and fat, but it means there’s 6 grams of protein in every scrumptious serving. Awesome.

Greek Yogurt Pound Cake

by Lauren

Prep Time: 10 minutes

Cook Time: 45

Keywords: bake dessert cake French Southern

adapted from May 2012 Bon Appetit

Ingredients (serves 8)

  • 1 1/2 c. all purpose flour
  • 2 t. baking powder
  • 3/4 t. salt
  • 1/4 t. cinnamon
  • 1/8 t. nutmeg
  • 3/4 c. sugar
  • 3/4 c. (6 oz.) FULL FAT greek yogurt
  • 1/2 c. canola oil
  • 2 eggs
  • 1 t. vanilla extract

Instructions

Preheat oven to 350 degrees.

In a medium sized mixing bowl, stir together the flour, baking powder, salt, cinnamon, and nutmeg.

In a separate small mixing bowl, whisk together the sugar, eggs, yogurt, oil, and vanilla until smooth.

Pour the wet ingredients into the bowl with the dry and use a spatula to fold ingredients together just until combined.

Pour batter into a well greased loaf pan and bake in preheated oven for 45-50 minutes*, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes before inverting it onto a cooling rack to finish cooling completely.

Can be stored in an airtight container at room temperature.

*Note: I used mini loaf pans and so my cakes only took about 35 minutes. Adjust cooking time for your pan size.

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Like most of my recipes, this is really fast and simple to make. You’ll have a baked cake in front of you in under an hour! So worth it.

My gears are already turning thinking of all the variations I can make from this recipe. I think next time I’ll try subbing in applesauce and/or banana for the oil and see how it holds up! It would also be delicious with fruit, nuts, or chocolate mixed in.

The French were definitely onto something here…though I find it ironic that a traditional French cake is one that actually uses another ingredient in place of butter. Anyone else confused by this? No matter, I don’t care who came up with it–it’s delicious. And it’s making child custody law a lot easier to swallow right now. 😉

Thanks for reading!

-Lauren

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