Yogurt Pound Cake

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Servings: 16 Difficulty: Intermediate
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A tender, moist cake with delicate almond and vanilla notes, perfect for afternoon tea or dessert.
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This Yogurt Pound Cake is a delightful twist on the classic dense cake, leveraging the moisture and tang of low-fat vanilla yogurt to create a texture that is incredibly soft yet substantial. The combination of cake flour and yogurt ensures a tender crumb, while the hint of almond extract adds a sophisticated, aromatic depth that pairs beautifully with the vanilla. It is an excellent choice for brunches, tea parties, or as a comforting dessert after a light meal. The recipe is straightforward, requiring no mixer expertise, just gentle folding and patience. Serve it plain, with a dusting of powdered sugar, or alongside fresh berries for a vibrant finish. It stores well, making it a great make-ahead option for gatherings.

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Yogurt Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 1494.2

Description

This Yogurt Pound Cake is a delightful twist on the classic dense cake, leveraging the moisture and tang of low-fat vanilla yogurt to create a texture that is incredibly soft yet substantial. The combination of cake flour and yogurt ensures a tender crumb, while the hint of almond extract adds a sophisticated, aromatic depth that pairs beautifully with the vanilla. It is an excellent choice for brunches, tea parties, or as a comforting dessert after a light meal. The recipe is straightforward, requiring no mixer expertise, just gentle folding and patience. Serve it plain, with a dusting of powdered sugar, or alongside fresh berries for a vibrant finish. It stores well, making it a great make-ahead option for gatherings.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Coat the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray.
  3. Dust the prepared pan with 1 teaspoon of cake flour, shaking out any excess, and set aside.
  4. In a large bowl, cream together the sugar and margarine until the mixture is light and fluffy.
  5. Beat in egg whites on medium speed for 4 minutes, until well incorporated and the mixture is airy.
  6. Add vanilla extract and almond extract to the wet mixture and mix on low speed until blended.
  7. In a separate bowl, combine the remaining cake flour, baking soda, and salt.
  8. With the mixer on low speed, alternately add the flour mixture and yogurt to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake at 350ðF (175ðC) for 65 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes.
  12. Remove the cake from the pan and transfer to a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1494.2kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 7.2g36%
Cholesterol 0.0mg0%
Sodium 1543.3mg65%
Total Carbohydrate 291.3g98%
Dietary Fiber 69.8g280%
Sugars 64.7g
Protein 36.7g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If egg whites are not available, you can substitute with 2 whole eggs, though the texture may be slightly denser.

Ensure yogurt is at room temperature before mixing to prevent the batter from curdling.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: almond, baking, blending, cake, dessert, extract, flour, international, margarine, pound, salt, soda, sugar, vanilla, vegetarian, yogurt
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