SOFT YOGURT POUND CAKE Today I’m telling you about a classic dessert, a perfect pantry cake for breakfast or a snack for the whole family, and, read well, with a very simple recipe! If you follow all the steps carefully, you will get a very soft pound cake that stays that way for days, just like the ones you buy, but ours will have been made with a few simple, all-natural ingredients. Now follow me into the kitchen, I’ll show you how to prepare the soft yogurt pound cake!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Soft Yogurt Pound Cake
- 1 1/4 cups all-purpose flour (+ as needed to flour the pan)
- 1/3 cup potato starch
- 3 eggs
- 3/4 cup sugar
- 1 packet baking powder
- 1 cup yogurt (any fruit flavor you prefer but WITHOUT pieces)
- 1/2 cup vegetable oil (+ as needed to brush the pan)
- 1 pinch salt
Useful Tools for Preparing the Soft Yogurt Pound Cake
- 1 Pound Cake Pan
- 1 Electric Whisk
Preparation of the Soft Yogurt Pound Cake
As mentioned at the beginning of the recipe, there are some small tricks to make sure our pound cake comes out nice and high and stays soft for more days: the eggs and yogurt must be at room temperature, so I recommend taking them out of the fridge a couple of hours (or less depending on the temperature of your home) before starting.
In a bowl, break the eggs, add the sugar, and start whisking for about 5/6 minutes until you have a very light and fluffy mixture.
Continue whisking, add the oil, and when it is perfectly incorporated, start adding the flour to which you have added the baking powder.
Add one tablespoon at a time until you have finished the flour, then add the potato starch and continue whisking. You should obtain a fairly dense mixture without lumps; at this point, start adding the yogurt one spoonful at a time, ensuring each spoonful is perfectly incorporated before adding the next.
Take a pound cake pan, gently grease it with vegetable oil and then flour it, now pour in all the mixture and bake at 356°F in a static oven for about 30 minutes.
Baking times can vary depending on the characteristics of your oven, I recommend always doing the toothpick test, insert a long toothpick in the center of your pound cake, if it comes out dry it is ready to be taken out, otherwise, we need to continue baking a little longer.
Take out our soft yogurt pound cake and wait for it to cool slightly before removing it from the pan (otherwise we risk breaking it) and we can finally enjoy it in all its soft goodness!
